Chicken and Vegetable Noodle Soup Recipe
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- whole broiler/fryer chickens (3 to 4 pounds each)
- 10 quarts water
- 3 bunches celery, chopped
- 2 pounds carrots, sliced
- 2 large onions, chopped
- 2 jars (8 ounces each) chicken base
- 1/4 cup dried parsley flakes
- Salt and pepper to taste
- 2-1/2 pounds uncooked fine egg noodles
- Divide chickens and water between two stockpots. Slowly bring to a boil over low heat. Cover and simmer for 2 hours or until meat is tender, skimming the surface as foam rises. Remove chickens from broth; set aside until cool enough to handle.
- Add the celery, carrots, onions, chicken base and parsley to the pots; season with salt and pepper. Cover and simmer for 15-20 minutes or until vegetables are tender.
- Cook noodles according to package directions; drain. Stir into soup. Remove chicken meat from bones; cut into bite-size pieces. Add to soup; heat through. Serve desired amount. Cool remaining soup; transfer to freezer containers. Freeze for up to 3 months.
- To use frozen soup: Thaw in the refrigerator overnight. Place in a saucepan and heat through. Yield: 64 servings (1 cup each).
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