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Chicken Noodle Soup

For when you're sick or when you're healthy.
Servings 14 cups
Prep Time

Ingredients

Soup:

  • 2 quarts Chicken Broth (recipe below)
  • 3 Large Carrots sliced
  • 2 large ribs celery chopped
  • 1 medium onion chopped
  • 1/4 tsp Black Pepper
  • 2 cups dry egg noodles
  • 4 cups cooked, cubed chicken

Broth:

  • 5 1/2 lbs stewing chicken
  • 1/2 cup fresh parsley
  • 2 Large Carrots cut in 2
  • 12 cups Water
  • 1 large parsnip pared, cut-up
  • 1 tbsp Salt
  • 1 large onion quartered
  • 12 peppercorns
  • 2 ribs celery cut in 2
  • 2 tbsp chicken base

Instructions

Soup:

  1. In large Dutch oven, heat chicken broth to boiling. Stir in vegetables and pepper. Simmer, covered, until vegetables are tender (20-30 minutes). Meanwhile, cook egg noodles in boiling salted water (2 quarts water, 1 teaspoon salt) until tender (8-10 minutes). Drain. Stir noodles and chicken into soup; heat through.

Broth:

  1. In 5 quart Dutch oven, combine first 9 ingredients of broth, bring to boiling; simmer, covered, until chicken is tender (about 2 hours). Remove chicken, cool slightly. Refrigerate. (When chicken is cool, remove chicken from bones. Refrigerate or freeze for future use.) Stir chicken base into broth. Cook, uncovered, over medium-low heat about 1/2 hour. Strain broth through cheese cloth into large bowl. Refrigerate broth, leaving fat layer on surface until ready to use. Cover broth when cool. Amount: about 2 quarts. Tip: Chicken broth may be made ahead. Refrigerate, covered, 1-2 days or freeze 1 month.