Recipe by Rai
My mom made this for me every time that I had chemotherapy. It's good comfort food. The recipe calls for one whole chicken, cut up, but you can use two breasts and two legs, as long as they still have skin and bones. Also, I have no idea why the recipe uses beef bouillon in chicken soup, but it's yummy!
Top Review by ElaineAnn
I made half, and followed the recipe but left out the salt. With the bouillon cube it was salted to my preference. I didn't need it for medicinal comfort, but we still haven't warmed up here yet, so I did need it to take the chill off my old bones. Thanks for sharing this recipe Rai, I will be making this again. Made and enjoyed for PAC Spring '09.
- 1 chicken, cut up
- 1 carrot, diced
- 1 stalk celery, diced
- 1 onion, diced
- 1 garlic clove, diced
- 3 peppercorns
- 2 beef bouillon cubes
- 1⁄2 lemon, juice of
- 8 ounces egg noodles
- salt (to taste)
Directions See How It's Made
- Place cut up chicken in large stock pot.
- Add carrot, celery, onion, garlic, peppercorns, bouillon cubes, salt, lemon juice, and 2 quarts cold water.
- Bring to a boil; reduce heat. Cover; simmer until chicken is tender. (About 1 hour.).
- Remove chicken to cutting board. When chicken is cool enough to handle, remove skin, bones, cut chicken into 1-2" pieces. (Turn off the soup and keep it covered while you're doing this.)
- Also, look for the 3 peppercorns and throw them away if you see them.
- Return chicken to soup pot, along with noodles. Cook for 15 minutes longer, until noodles are done.