This old-fashioned homemade chicken noodle soup starts with a whole chicken, but it may be made with about 4 pounds of cut-up chicken parts. Finish the soup with noodles or rice.
The soup is versatile. Feel free to add frozen cut green beans or mixed vegetables instead of the peas, or add corn to the soup. Canned mushrooms or sauteed fresh mushrooms would be a good addition as well.
- 1 stewing chicken, about 4 to 5 pounds
- 2 ribs celery, chopped
- 2 large carrots, chopped
- 1 1/2 teaspoons salt
- 8 peppercorns
- 1 bay leaf
- 2 quarts water
- 1/2 pound sliced carrots
- 3 ribs celery, sliced
- 2 medium potatoes, diced
- 1 cup frozen green peas
- 1 to 2 cups fine uncooked noodles or about 1/2 cup of uncooked rice
- Cut chicken into pieces; place in a large covered kettle with the 2 ribs chopped celery, the 2 chopped carrots, 1 1/2 teaspoons salt, peppercorns, bay leaf, and 2 quarts water.
- Cover and simmer for 1 to 2 hours, until chicken is tender. Remove chicken and strain the broth, discarding vegetables. When chicken is easy to handle, remove from bones and chop into smaller pieces. Refrigerate chicken until ready to use.
- Meanwhile, add sliced carrots, sliced celery, and potatoes to the broth; cook for about 15 minutes, until tender. Add peas and noodles; continue to cook for about 15 minutes longer, until noodles are tender. Add about half of the chicken, reserving the other half for another use, such as chicken salad, for sandwiches, or a casserole recipe.
|Nutritional Guidelines (per serving)|
|Total Fat||39 g|
|Saturated Fat||11 g|
|Unsaturated Fat||15 g|
|Dietary Fiber||4 g|