Chicken and noodle soup with vegetables Recipe

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Chicken and noodle soup with vegetables

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Categories:	Chicken, Pastas & Noodles, Poultry, Soups & Stews, Vegetables	Rating:	0
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Ingredients:

		-JUDI M. PHELPS
1		5-6 lb chicken OR
1	lbs	Chicken gizzards
2	lbs	Chicken backs and
1	lbs	Legs and thighs
3	quart	Water
1		Onion stuck with 2 cloves
1		Leek
1		Carrot
		Salt
10		Peppercorns
1/2	cup	Onion, finely chopped
1/2	cup	Carrots, finely diced
1/2	cup	Green beans, finely cut
4	oz	Egg noodles
1	cup	Frozen or fresh peas
		Parsley, chopped

Procedures:

1	Place the whole chicken or the chicken pieces in a heavy 6-quart kettle with the water, onion stuck with cloves, leek, carrot, 1 tablespoon salt, and peppercorns.
2	Bring to a boil and skim off any scum that forms on top.
3	Reduce the heat and simmer for 2 hours.
4	Correct the seasoning.
5	If you are using chicken parts, cook until they are tender 45 minutes to 1 hour.
6	Remove the chicken, skim excess fat from the broth, and then remove the vegetables.
7	(if you are not serving the soup till the next day, it will be easier to remove the fat if the broth is cooled and then chilled).
8	Pour the broth into a container, wash out the kettle, and then return the broth to it.
9	Add the cut vegetables, the meat from the legs and thighs cut into small dice, and the gizzards thinly sliced.
10	Bring to a boil again and cook just until the vegetables begin to tenderize and are pleasantly firm.
11	Add the noodles (increase the amount if you like a very thick soup) and peas, and boil for 5 to 9 minutes or until they are cooked.
12	Serve in heated soup plates or bowls and sprinkle with some chopped parsley.
13	this deliciously filling soup is ideal for a sunday supper, accompanied by buttered toast or hot rolls, perhaps followed by a salad or some excellent cheese and a bottle of red wine.
14	note: other vegetables, such as spinach, cabbage, and zucchini, as well as mushrooms, may be added to the soup during the final cooking.