Sunday, October 10, 2010

Chicken Noodle Soup

6-8 servings

bones of 1 chicken
2 chicken breasts with bones
1 large carrot roughly chopped
1 celery stalk roughly chopped
1 onion roughly chopped
2 bay leaves
salt & pepper

8-10 cups cold water
1 cup dry small egg noodles or spaghetti broken into small pieces
1 teaspoon corn starch
1 tablespoon dried parsley

In a large pot, add chicken bones, chicken breast, veggies, bay leaves salt & pepper and cover with cold water. Bring to a simmer and reduce to medium heat. Cook for about 1.5 - 2 hours or until the broth is tasty. Strain and reserve liquid. Discard veggies. Place liquid back into the pot and bring back to a simmer. Remove chicken breast meat from the bone and cut or pull into bite size pieces. Add chicken and noodles back to the simmering pot. Once noodles are cooked mix corn starch with a touch of cold water then add to the pot. Add dried parsley. Serve hot.

Tip: If you're my mom, you'll chop your veggies smaller in the beginning and keep them in your soup. Then you'll stir in a little Maggi liquid seasoning. I have found some stores that sell chicken backs. They remove the breast to sell as boneless and then they sell the bones to people like me use in soups. If you don't find this in your store, it doesn't hurt to ask. They'll only throw them away anyway.

- chicken noodle soup -

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