Chicken Soup

Name: Chicken Soup
Ingredients: 1 chicken, whole; salt and pepper; 1 onion, quartered; 2 stalks celery, chopped; 3 garlic cloves, crushed; 2 carrots, diced; 1 bay leaf; 1 teaspoon peppercorn; 4 tablespoons butter; 1 onion; 2 stalks celery, diced small-with leaves; 2 garlic cloves, minced; 2 bay leaves; 1 teaspoon salt; 12 teaspoon pepper; 5 carrots, diced; 4 potatoes, diced; 3 cups Reames frozen noodles (about 1/2 large package)

18 ingredients

10 steps

Ingredients

1 chicken, whole
salt and pepper
1 onion, quartered
2 stalks celery, chopped
3 garlic cloves, crushed
2 carrots, diced
1 bay leaf
1 teaspoon peppercorn
4 tablespoons butter
1 onion
2 stalks celery, diced small-with leaves
2 garlic cloves, minced
2 bay leaves
1 teaspoon salt
12 teaspoon pepper
5 carrots, diced
4 potatoes, diced
3 cups Reames frozen noodles (about 1/2 large package)

Directions

1

Rinse chicken and put in large pot or Dutch oven, season with salt and pepper.
2

Cover with water and add onion, celery, garlic, carrots, bay leaf and peppercorns.
3

Bring to a boil, cover and simmer for about 1 hour or until chicken is done.
4

Remove chicken and set aside to cool, drain broth into a bowl.
5

Shred chicken .
6

For soup, put butter in same pot and melt.
7

Add onion, celery and garlic, saute until softened.
8

Add the shredded chicken and the rest of soup ingredient along with reserved broth.
9

Bring to a boil and then lower temperature to low and cook until veggies and noodles are fork tender.
10

Remove bay leaves.