Old-Fashioned Chicken Soup
Ingredients
- 3 1/2 lb Chicken cut up
- 2 1/2 tsp salt
- 1/8 tsp pepper
- 1/4 tsp dried basil leaves
- 1 bay leaf
- 4 medium carrots
- 1/2 lb sm white onions
- 1 C fine noodles uncooked
- 1 T chopped parsley
Instructions
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Wash chicken. Place in lg. kettle, and cover with 5 C water. Add seasonings. Simmer, covered, 1 1/2 hrs, or until chicken is just tender. While chicken is cooking, prepare veggies: wash carrots - peel, cut in 1-inch chunks. Wash and peel onions. When chicken is done, remove it, along with bay leaf, from stock. Skim off as much fat as possible from stock. Bring back to boiling. Add carrots and onions; simmer 45 min. While veggies are cooking, remove skin and bones from chicken, leaving chicken in lg pieces. Save the scraps for sandwiches or salad. Ten minutes before veggies are done, add noodles and chicken pieces. Cook 10 min longer. Sprinkle with parsley.
