RECIPE FROM "SANDY'S
Chicken and Noodle Comfort Soup
Recipe of the Month for September, 2001
(3-pound) broiler-fryer, skinned, or 2-1/2 pounds of
6 cups water
3 fresh celery leaves
1/4 teaspoon dried thyme
1/3 cup thinly sliced green onions
1/2 cup thinly sliced celery
1/2 cup thinly sliced carrots
2 tablespoons minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
teaspoon chicken bouillon granules, or 1 chicken
1 cup uncooked fine egg noodles
1 bay leaf
Combine first 4 ingredients in a Dutch oven.
Bring to a boil.
Cover, reduce heat, and simmer for 45 minutes.
Remove chicken from broth and cool.
Strain broth; discard celery leaves and solidified fat.
broth to Dutch oven; add green onions and
next 8 ingredients.
Cover and simmer 20 minutes.
Bone and chop chicken; add to broth.
Cook 5 more minutes.
Discard bay leaf.
Sprinkle soup with salt and pepper to taste.
Makes 7 delicious cups.