My Homemade Chicken Soup
Crystal Miller
1 whole chicken or leg and thigh combination or leftover chicken and bones from
last nights chicken dinner :) If using a whole chicken you could get more soup
stock and have extra dinners for the freezer
1 onion
Carrots, as many as desired
Salt
Seasoning salt
Poultry seasonings
Garlic
Noodles, egg or fettuccini
Put chicken or pieces into soup pot. Cover well with water. Add onion and salt
( I use about 1 T. salt for 12 cups of water). Bring to a boil and simmer until
chicken falls off the bone, about 2 to 3 hours. I strain out the chicken by
pouring the soup into a colander that I set inside of a large pan. I pour the
broth back into my soup pot and let the chicken cool to the point I can take the
meat off the bone. While the chicken is cooling I add the carrots to the
simmering broth. I also put in about 1-teaspoon poultry seasoning and a little
bit of seasoning salt. When I finish deboning the cooled chicken I put the meat
into my pot. I then add noodles and cook for about 10 minutes or (amount varies,
I just put in probably 4 or 5 cups of dry noodles for the 12 cups of water). I
then adjust my seasonings according to taste and enjoy with fresh homemade
bread. This soup freezes well. The noodles will sometimes fall apart when it
has been defrosted and heated up. We are not picky about that, but if you
wanted intact noodles you could freeze everything but the noodles and add that
after it has defrosted.
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