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Chicken Noodle Soup PDF Print E-mail
Written by Will   

Homemade chicken noodle soup is one of my favorite meals. I make it every time I feel a cold coming on. It is simple to make and you can feel the vitamins revive you. I usually use egg white noodles which tend to end up with a better texture. If you are pressed for time the roast chickens from your local grocery store are perfect for this dish.

Roast Chicken Roast Chicken
Carrots 2 lbs Carrots
Celery 1 Head Celery
Onions 2 Large Onions
Egg Noodles 8 Oz Egg Noodles
Cabbage 1/2 Head Cabbage (optional)
Salt and Pepper Salt and Pepper
Chicken Noodle Soup Chicken Noodle Soup

Peel one pound of the carrots and cut into one inch pieces. Add to a large stock pot.

Rinse all of the celery. Cut off all of the tops and add to the stock pot. It is fine to add the leaves. Reserve the outer stalks. Remove the bases and cut the inner stalks into two inch long pieces and add to the stock pot.

Quarter one of the onions and add to the stock pot.

Remove most of the meat from the roasted chicken and reserve for later. The skin adds a lot of flavor but a lot of fat as well. Discard it. Add the chicken carcass and bones to the stock pot.

Fill the stock pot with water to about an inch above the carcass. Simmer for two and a half to three hours or until the liquid has reduced to nice brothy color.

Strain the stock into another stock pot and discard all of the bones and vegetables. Turn the burner up and let the stock reach a slow boil

Peel the remainder of the carrots and cut into pieces about an eighth to a quarter inch wide. Add to the stock. Chop the remainder of the celery stocks into the same size pieces and add to the stock. Cook those for a couple of minutes.

Dice the second onion into large pieces. Add to the stock along with the noodles.

If you chose to use the cabbage then cut the outer layers into about one inch by one inch pieces. Add to the stock.

Let that all cook for about ten minutes.

After the noodles are done cut the chicken into large chunks and stir into the stock. Stir in a good amount of salt and pepper and serve.

Prep Time: 3 hours

Cook Time: 15 minutes

Total Time: 3 hours 15 minutes