I love Chicken Noodle Soup almost as much as I love Cream of Tomato Soup. Pair it up with a grilled cheese sandwich, and I'm in heaven. I ran across this vintage recipe in an old cookbook and thought you would enjoy it. There is a lot of time involved in making it from scratch. I've actually skipped the first steps and made this with canned chicken and chicken broth. While the long version is wonderful, I don't always have the time.
CHICKEN NOODLE SOUP
- 4 lb. chicken
- 2½ qts. water
- 2½ tsp. salt
- 3 cups cooked noodles
Cut a young stewing chicken into serving pieces, bring to a boil and simmer for 2½ hours, adding water as needed. Skim off the fat and add:
- 1 tsp. peppercorns
- 1 small onion, sliced
- 1 carrot, sliced
- 1 bay leaf
- 1 tblsp. parsley, chopped
- salt and pepper
Bring to boil again and add noodles, preferably home made noodles. Cook for 20 minutes longer.
1 comment:
This is very close to the same recipe I've used for YEARS and it is excellent!! I make mine in the crockpot. Thank you for sharing!!
Post a Comment