Prep 30 mins
Cook 2 hrs
I've been making this soup for years. It's simple but so good. In the past, I Always used a whole raw chicken, but lately I've been buying the rotisserie chickens in the grocery store. The ones from Sam's Club are the very best. My husband and I have a nice chicken dinner using half of it, then I use the remaining chicken to make a pot of soup. Yummy! Nothing like good Jewish penicillin!
- 1 whole chicken
- 1 lb carrot
- 2 onions
- 3 stalks celery
- 1⁄4 cup peppercorn
- 1 teaspoon salt (or to taste)
- 3 chicken bouillon cubes
- 1 (10 ounce) bag frozen peas
- 1 (6 ounce) bag egg noodles
- Place your chicken in a stock pot and cover with salt and peppercorns.
- Add 1 carrot cut in half, 1 onion cut in half, and 1 stalk of celery, cut in half.
- Cover with water and bring to a boil. Put lid on pan and let the broth simmer until the chicken is falling apart from the bones. Take off stove to cool and with a large spoon with holes, remove the chicken, bones, and the veggies.
- Discard veggies and take all the chicken meat off the bones. Put chicken meat back in pot.
- I refrigerate the stock in the pot and then remove all the grease that has accumulated on top. This is an optional step. I like to do it this way and generally refrigerate it overnight and then finish it.
- Slice remaining carrots, celery and chop onions. Place in broth, add bouillon cubes and simmer over med heat until you veggies are softened.
- Add frozen peas.
- In a separate pot, cook your noodles, drain and add to the soup.
- At this point, adjust seasonings, i.e., add salt/pepper and/or more chicken cubes.