|
Chicken Noodle Soup
Ingredients
1 gal. water
1 (4 lb.) whole chicken, cut into pieces
1 large yellow onion\raw, peeled and quartered
3 bay leaves
1-1/2 tsps. whole black peppercorns
1 head of celery, leaves reserved
4 cups baby carrots
3 Tbsps. fresh lemon grass, chopped
1/4 cup chicken bouillon granules
1/2 lb. dried egg noodles
Instructions
Place chicken and water In a large pot over High heat and bring to a boil. Reduce heat, cover and simmer for 30 minutes, skimming fat as needed.
Place onion, bay leaves, peppercorns, 2/3 of the bunch of whole celery, 2 cups of whole carrots and lemon grass in the pot, cover, and simmer for 1 hour. Meanwhile chop the remaining celery and carrots. Chop the reserved celery leaves.
Strain broth and reserve chicken. When chicken is cool enough to handle, remove skin and cut meat into bite-size pieces.
Return strained stock to pot over high heat, and stir in chicken bouillon, remaining celery and carrots. Bring to a boil, then reduce heat, cover and simmer 20 minutes, or until carrots are tender.
Chop celery leaves and stir into pot with the noodles. Simmer until noodles are cooked, about 10 minutes more. Stir in chicken and heat through.
|