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Home Made Chicken Noodle Soup

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Member since 2007

Serves | Prep Time | Cook Time 75


To make the stock - no need to peel these veggies
1-2 leeks, washed & chopped
1-2 parsnips, washed & chopped
2-3 carrots, washed & chopped
1 onion, washed & chopped, remove the skin
2-3 stalks Celery - washed & chopped
1 whole chicken
thyme, to taste
salt & pepper, to taste

Put all into a large pot. Cover with water.

Place lid on pan. Bring to a boil. Simmer 20-25 minutes.

Next, after the simmering, skim the skin off the top of the water.


Leaving the lid off the pot, simmer 1 hour more.

Take the chicken out of the pot. When cool enough to handle, separate legs & shred the chicken. Put the whole chicken back into the pot. Do not put in the pot what was shredded. Cook one hour more.

Strain (KEEPING THE LIQUID - THIS IS YOUR STOCK FOR THE SOUP) Discard all bones & vegetables.

Place into an empty pan; cut nicely, and peeled: this is to make the soup::

1 Carrot

2 stalks celery

1/2 onion

1-2 C pasta

Add stock back that you had strained as well as thyme, salt, pepper & pasta.

Cook 10 minutes. Add 1/2 C shredded chicken.

Reduce the stock to enhance flavor, opt.

Bring stock base to a boil on the stove & serve.

Pairs Well With


This came off of PBS a few years back - I recall the person making the recipe said you didn't need to chop the vegetables nicely OR peel them - and the host working with the viewer said she liked cooking with him! (or her)

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