CHICKEN SOUP

What you will need:
5 lb. Stewing Hen (or just a Chicken)

1 qt. Water

1 Celery Stalk, with leaves

1 medium Onion

1 tbsp. Salt

1/4 tsp. Pepper

1 c. Fine Noodles, uncooked

2 tbsp. Parsley, minced


Directions:
Place chicken, water, celery, onion and seasonings in Dutch oven. Cover, simmer for 2 hours. Remove chicken and strain liquid. Remove skin and bones from chicken, cut meat into small pieces. Return stock to Dutch oven, add noodles, cover and cook until tender, about 20 minutes. Add chicken meat and parsley. Serves 6. If desired, 2 tbsp. of rice may be used instead of noodles.

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