Description
A delicious soup to warm you up. Recipe from PocketChangeGourmet.com
Ingredients
Scale
- 1 whole chicken, cleaned and insides removed
- 8–10 cups water {or enough to totally cover chicken}
- 6–8 chicken bouillon cubes
- 4 stalks celery, 2 chopped roughly & 2 chopped finely
- 1 medium onion, chopped
- 4 large carrots, 2 chopped roughly & 2 chopped finely
- 5 cloves garlic, smashed
- 1 bag egg noodles {I used medium}
- 2 tablespoon butter
- Salt & Pepper to taste
Instructions
- Add chicken to large stockpot, cover with water
- Add onion, rough chopped celery, rough chopped carrots,and bouillon cubes
- Smash the garlic with the side of a large knife, break apart a little and add to the pot
- Bring to boil, turn heat to medium and cook for at least 2 hours until chicken falls off the bone
- Remove the chicken and place on cutting board
- Drain the stock, reserving
- Melt butter in stockpot, add finely chopped celery and carrots and saute until tender
- Add salt & pepper to taste
- Return stock to pot and bring to boil
- Add noodles and cook according to directions on the bag
- While noodles are cooking, de-bone the chicken and tear into bite size pieces – you can use all the chicken or save some for another meal, depending on the size of your bird
- When the noodles are almost done, add the chicken
- Simmer for 5-10 minutes
- Serve with corn bread or crackers
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes