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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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A friend gave me this recipe, and I took it and put my own twist on it. Always get lots of compliments on it. I usually take to a friend after having a baby or having surgery. Ingredients:
1 chicken, whole |
salt and pepper |
1 onion, quartered |
2 stalks celery, chopped |
3 garlic cloves, crushed |
2 carrots, diced |
1 bay leaf |
1 teaspoon peppercorn |
4 tablespoons butter |
1 onion |
2 stalks celery, diced small-with leaves |
2 garlic cloves, minced |
2 bay leaves |
1 teaspoon salt |
1/2 teaspoon pepper |
5 carrots, diced |
4 potatoes, diced |
3 cups reames frozen noodles (about 1/2 large package) |
Directions:
1. Rinse chicken and put in large pot or Dutch oven, season with salt and pepper. Cover with water and add onion, celery, garlic, carrots, bay leaf and peppercorns. Bring to a boil, cover and simmer for about 1 hour or until chicken is done.
2. Remove chicken and set aside to cool, drain broth into a bowl. Shred chicken .
3. For soup, put butter in same pot and melt. Add onion, celery and garlic, saute until softened. Add the shredded chicken and the rest of soup ingredient along with reserved broth. Bring to a boil and then lower temperature to low and cook until veggies and noodles are fork tender. Remove bay leaves.
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