Old Fashioned Chicken Soup Recipe

INGREDIENTS:

• 1 whole chicken or 4-5 bone-in chicken breasts
• 2-3 quarts water
• 1 onion, quartered
• 3 stalks celery, quartered
• 1 cup chopped fresh parsley
• 2-3 tablespoons chicken bouillon granules
• 1 bay leaf
• 1 teaspoon salt
• ½ teaspoon pepper
• ¼ teaspoon thyme
• 2 carrots, thinly sliced or diced
• 1 stalk celery, sliced
• frozen peas (optional)
• chopped broccoli (optional)
• frozen corn (optional)
• packaged or homemade noodles

DIRECTIONS:

In a large pot or Dutch oven, put chicken, water, onion, celery, parsley, bouillon, bay leaf, salt, pepper, and thyme. Bring to a boil; reduce heat and simmer 2½ -3 hours. Remove chicken from broth. Strain broth, skimming fat. Return broth to pot.

Remove chicken from bones and add to broth. Add carrots and other vegetables as desired. Bring to a boil again. Reduce heat. Add cooked noodles or homemade noodles. Cook for 10-15 minutes, until vegetables are tender and noodles are cooked.

Noodles:

• 1 cup flour
• ½ teaspoon salt
• 2 tablespoons milk
• 1 egg, beaten

Mix flour and salt in a medium bowl, making a well in the center. Mix together milk and egg in a small bowl. Pour into flour well. Stir until mixture forms a dough. Knead on a floured board 8-10 times. Roll very thin. Let stand 20 minutes. Cut into 1-inch strips, as wide as desired. Drop into boiling broth. Can let dry for 2 hours before cooking.