• 4 quarts cold water
  • 1 fryer chicken 4-5 pounds quartered
  • 2 chicken feet, or 4 chicken wings or 1 turkey wing
  • 1 clove of garlic peeled and bruised
  • 1 onion peeled and cut in half
  • 2–3 carrots peeled and cut into 1 inch pieces (about one cup)
  • 2 celery ribs tops and all cut into 1 inch pieces (about one cup)
  • ½ bunch fresh flat leaf parsley tied with a string
  • 1 bay leaf
  • 1 ½ teaspoon salt
  • ½ teaspoon whole black peppercorns
  • 1 package thin egg noodles, or noodles of your choice
  1. Put all ingredients into a large stock pot, except the noodles, and slowly bring to a boil.
  2. Reduce heat and simmer for four hours, skimming often.
  3. Strain the stock from the solids and discard the onion, parsley, bay leaf and peppercorns but save the chicken, and other vegetables.
  4. Remove skin and debone the chicken. Shred the chicken between your fingers and return the chicken to the pot with the stock.
  5. Return the carrots, celery and garlic to the pot with the stock and bring back to a simmer.
  6. Season finished soup with salt and pepper to taste. Skim off top layer of fat and discard.
  7. Boil water and cook noodles according to package directions however keep noodles separate from soup until you are ready to serve. Store each separately.
  8. Serve the soup over cooked thin egg noodles or noodle of your choice.

Source :

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