Chicken Noodle Soup

To make decent chicken noodle soup, you have to start off with chicken broth.

Chicken Broth

• 3 ½ broiler/fryer sliced chicken
• 4 ½ cups of cold (but not freezing) water
• 1 ½ tsp. of salt
• ½ tsp. of pepper
• 1 stalk crisp, green, celery (cut)
• 1 average-sized carrot (cut)
• 1 small onion (cut)
• 1 sprig of green parsley

Method

1. Get rid of all of the excess fat on the chicken, and add the chicken (excluding liver) to the Dutch oven.
2. Add the remaining ingredients, and start boiling.
3. Remove the foam off the top of the broth, and reduce the heat.
4. Cover tightly and simmer until all of the chicken is well done (about 45-50 minutes).
5. When the chicken is done, remove the pieces from the recipe and let them cool until they are cool enough to be handled.
6. Remove the bones and skin from the chicken and, along with the vegetables, throw them away. NOTE: you can use the boiled vegetables later for other recipes.
7. Remove the fat that has come to the surface of the broth and discard that too. Use immediately, or wrap and cover for refrigeration and/or freezing.

*Makes around 3 cups of broth and chicken*

On towards the chicken noodle soup!

• Chicken broth (aforementioned)
• 2 average-sized carrots (1-1 ½ of a cup)
• 2 average-sized stalks of celery (1-1 ½ of a cup)
• 1 small chopped (or diced) onion (1/4 to 1/3 of a cup
• 1 instant bouillon cube (or 1 tbsp. instant bouillon powder)
• 1 cup large noodles (around 2 oz.) NOTE: if you don't have much of an appetite, use smaller noodles.
• Corn, peas, parsley, green onions, and rice can be added for further taste.

Method

1. Boil the broth, carrots, onion, celery, and bouillon cube.
2. Once boiling, reduce the heat, cover tightly, and simmer until the carrots are tender.
3. Stir in noodles and chicken and heat to boiling again.
4. Reduce the heat and simmer (don't cover the pot this time) until the noodles are well done.

*Makes around 6 servings*

My grandma served this to me and my siblings when we were younger, and on the edge of the plate, there were always some oyster crackers, or saltines to go along with the soup. Enjoy!