Friday, October 29, 2010

Chicken Noodle Soup

Broth cooking...
All ready to be put into the fridge for lots of quick, easy meals...

Chicken Noodle Soup

Stock Pot (¾ full of Water)
4 – 5 lb. Chicken, whole
4 medium Onions, cut into chunks
2 stalks Celery, chopped
3 large Carrots, whole
8 Whole Star Aniseed
2 – 3 tsp. Whole Black Pepper Kernels
8 – 9 Bay Leaves
1 – 1 ½ cups fresh or frozen Parsley
1 cup (or more, I add about another 2/3 cup) Chicken Soup Base
Salt, to taste
Butter, to taste
Noodles
Cook meat for 2 hours in stock pot. Add onions, celery and carrots. Add spice ball containing: Star Aniseed, Black Pepper and Bay Leaves. Add parsley and Chicken Soup Base. Cook together for one hour more. Strain into container. Take out meat, cut up and put into soup. Throw away junk. Add salt and butter. Cook noodles separately, as per package instructions and add to broth. (or check out my next post for Homemade Noodles) :)

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