As I’m writing this recipe, I am looking at the thermometer and it reads 14 degrees. That’s one of the best times to make this soup. It’s hearty and warm. It’s also good when you are sick just like your Mom told you. It just makes you feel better. I make enough so I can freeze some of it. If you intend to do that, only add some noodles to the amount you are not going to freeze. The noodles do not freeze well. Once you thaw it you can add some noodles to it. Add some homemade biscuits or corn bread and a salad or coleslaw for a complete meal.
For Chicken and Stock:
1 whole Chicken, 2-3 pounds
3 whole Carrots
1 whole Onion, quartered
3 whole Celery stalks, halved
6 cups Water
1 tablespoon Salt & Pepper
3 tablespoon Dried Parsley
For Soup :
6 cups Chicken Stock, From Above Recipe
1 whole Chicken, shredded
3 Carrots, diced
3 Celery Stalks, diced
1 Onion, diced
3 tablespoons Dried Parsley
8 ounces egg noodles
For Chicken & Broth:
Put everything in dutch oven or soup pot and cook until chicken is falling off bones.
Remove bones from chicken and shred meat with fork.
Strain broth and save for soup base
For Soup :
Put all ingredients in dutch oven or soup pot Except noodles.
Cook until vegetables have cooked through.
If you don’t have enough broth, add water or some canned broth.
Add noodle and cook about 5 minutes more.