Homemade Chicken Noodle Soup for Colds!

READY IN: 3hrs
SERVES: 15
UNITS: US

INGREDIENTS

Nutrition
  • organic whole amish chicken (Non GMO)
  • 1
    large pot water (See Pic)
  • size huge single carrot
  • 6
    sticks celery
  • 1
    large sweet onion, chopped
  • 2
    tablespoons garlic (From Jar)
  • 2
    tablespoons chicken base (TONES)
  • 12
    ounces egg noodles, extra wide
  • 2
    handfuls organic parsley
  • 1
    teaspoon sea salt
  • salt and pepper, on a per bowl basis as needed (to season)
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DIRECTIONS

  • Fill Pot (See Pic) 3/4 full with Water and Bring to Boil and leave on High till you get to egg noodles.
  • Remove Gizzard or Gut BAg from Chicken, Rinse under Cold Water add to water in Pot.
  • While chicken is boiling for 1.5 hours, Peel and slice Carrot, Chop Onion, Slice Celery into small pieces or whatever size you prefer and place to the Side (See Pic).
  • Chop about 2 large man size hands of fresh organic parsley (no Stems) and Set to the side.
  • Chicken Care- Foamy white fat will float to the top of the pot (Skim and Discard regularly), After approximately 1.5 hours on full boil, remove from heat, remove chicken and set to the side, I prefer to strain the water and remove any fat or parts left over from boiling the chicken (Transfer from one pot to another) Add strained Broth Water from Chicken Add 2 heaping TBSP of Garlic and Chicken Base, and all the veggies and parsley to pot- Boil and cover.
  • While that is boiling, Shred the chicken the way you like and add to the pot with all the veggies.
  • Once all comes to a boil while covered add egg noodles and bring to boil once again- Turn heat low and simmer for 15-30 minutes.
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