Recipe by Diana #2
There isn't anything more comforting on a snowy winter day than a bowl of homemade chicken soup. Don't let the list of ingredients turn you away. This is an extremely easy and flavourful soup to make. The soup is thicker the second day because of the added noodles. This also freezes extremely well.
- 1 onion, quartered
- 2 celery ribs
- 2 carrots
- 4 garlic cloves
- 1 bay leaf
- 2 lbs skinless chicken pieces, skin and visible fat removed
- 10 -12 cups cold water
- 10 cups chicken broth
- 2 potatoes, quartered and sliced
- 2 carrots, sliced
- 1 stalk celery, sliced
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon black pepper
- 2 cups chicken, that you've pulled from the bones
- 2 tablespoons chicken bouillon, liquid Bovril
- 1 1⁄2 cups frozen mixed vegetables
- 1 1⁄2 cups thin egg noodles
Directions See How It's Made
- In a large dutch oven or stock pot, add onion, celery, carrots, garlic and bay leaf. Place chicken on top, and add water. (If your pot will only hold 10 cups of water at first, the remaining water can be added later, as some of it will evaporate.) Cover and bring to a boil. Reduce heat to low, and simmer for 1-1/2 hours.
- Using a slotted spoon, remove chicken to a plate to cool. Strain the broth, and discard the vegetables.
- At this point, the broth may be cooled and frozen for later use, or you may continue on with the recipe. This is an excellent time to remove any remaining fat from the broth.
- Remove the meat from the bones, cut and set aside.
- Return the broth to a clean pot. Bring to a boil and add the potatoes, carrots, celery, onion, garlic, salt and pepper. Cover and simmer for 1/2 hour.
- Add the chicken, bouillon, frozen vegetables, and noodles. Simmer for 20 minutes.