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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 16 |
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Fantastic homemade chicken soup recipe, slightly modified from long-time Houston-area broadcaster, Ron Stone. Feeds a crowd, and delicious with hot buttered cornbread! Ingredients:
3 lbs bone-in chicken breasts (skin on or off - your preference) |
1 stalk celery, leaves attached,cut in chunks |
1 carrot, cut in chunks |
1 onion, quartered |
1 tablespoon seasoning salt |
10 -12 whole black peppercorns |
2 chicken bouillon cubes |
4 cans cream of chicken soup, reduced fat preferred |
1 (12 ounce) package wide egg noodles |
1 tablespoon minced onion |
dried parsley, to taste |
additional seasoning salt, to taste |
black pepper, to taste |
red pepper flakes, just a pinch,to taste |
Directions:
1. Simmer chicken, celery, carrot, onion, peppercorns and 1 T.
2. seasoned salt in large dutch oven, in about 4 quarts of water until chicken begins to fall apart.
3. Remove chicken from pot; let cool.
4. DO NOT DISCARD BROTH.
5. Remove skin and bones from chicken and discard; shred meat into bite-sized pieces.
6. Set aside.
7. Strain the veggies from the broth, pressing as much of the liquid from them as possible, through the strainer, back into the pot.
8. Bring broth to a boil.
9. Cook noodles in boiling broth for 6 minutes.
10. Lower heat, and add bouillon cubes, stirring to mix well.
11. Add undiluted chicken soup, stirring gently to dissolve lumps, but try not to break noodles too much.
12. Add the shredded chicken, minced onion, and remaining seasonings to taste.
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