Recipe by Emily & Her Sweet Tooth
This recipe is easy and inexpensive, freezes well, and lasts for days (though in his recipe he says it lasts for 2 days). We keep it in a big pot in the fridge and microwave it all week. My dad posted this at everything2.com back in 2001, but I thought I'd post it here, too! I love it, and it was one of the first things I cooked when I moved away from home, partially because there isn't much skill involved. A college student in a new apartment can definitely handle sticking a chicken in a roasting pan and cutting up some veggies!
- 1 whole chicken
- 1 lb baby carrots (I use one small bag)
- 1 head celery
- 8 teaspoons chicken bouillon
- 8 cups water
- 1 lb egg noodles
Directions See How It's Made
- Cook one whole chicken. I use a blue roasting pan with lid, wash the chicken, place in pan, cover, into oven at 350° for an hour. Don't forget to flour the liver and cook it too, it's the best part. No need to add water or anything.
- When the chicken is done, set aside to cool.
- Cut up a pound of carrots and boil them for 10 minutes in a saucepan,
- then add six cut up stalks of celery to the boiling carrots and cook for 10 minutes longer.
- Drain the vegetables and rinse with cold water. Careful now, make sure the celery is a little crunchy.
- Start heating 8 cups of water in your large soup pot, when it boils add chicken bouillon in the proper amount and boil for a few minutes. Then set soup pot off heat.
- Add the cut up chicken meat that has been separated from the bones, and skin and other littly icky chicken parts.
- The chicken left over stuff then gets boiled for 10 minutes in a small saucepan with about 4 cups of water to leech out the true essence of chicken. That part isn't really necessary, but it tastes better when you do that step.
- The cooled carrots and celery are now added to the soup pot.
- Boil a 1 pound package of egg noodles, don't cook too long, al dente is the goal. Rinse in cold water and into the soup pot.
- By now the chicken parts are boiled, pour through a strainer and when the liquid cools some, the fat will rise to the top. Skim that off, and add that last 2 cups or so of liquid to the soup pot.
- That's about it. There's enough salt from the bouillon, I guess you could do herbs if you know about that, but I just let it cool a litle while and into the fridge. We microwave it to reheat, it's gone in 2 days. It feels healthy. Bon appetite.