How to make it

  • Put the water and the chicken pieces in a large pot and bring to a boil. Skim off the froth. Add all of the ingredients from the first part of the list. Cover and simmer of 2 1/2 hours, adjusting the seasoning to taste.
  • Pick out the vegetables and set aside. Strain the soup through a colander and then a screen strainer, remove the chicken, and refrigerate the liquid to solidify. Remove the skin and bones from the chicken and cut the meat into bite-size chunks. Refrigerate. Remove the fat from the soup. If you don't want to wait, you can just let the soup sit and cool for a while and then spoon off what fat rose to the top.
  • Reheat the soup. Bring to a boil. Puree the saved vegetables in a blender and add a cup or more to the broth. Save the rest for future soups or use as a vegetable dip.
  • Add the chicken, the egg noodles, the remaining 3 carrots, celery and parsley. Simmer about 15 minutes or until the vegetables are cooked, but still firm. Serve with the remaining chopped dill for garnish.

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