Chicken Soup

Name: Chicken Soup
Ingredients: 2 to 3 chicken breasts, skinned and boned; 12 c. water; 2 medium onions, chopped fine; 2 Tbsp. parsley, finely chopped; 1/2 tsp. salt (to enhance flavor use 1/2 tsp. aromat and 1/2 tsp. salt); 2 stalks celery, diced; 1 bag carrots, peeled and diced; 2 c. warm water; 3 to 4 chicken bouillon cubes; 1/2 tsp. pepper; 1/3 bag egg noodles

11 ingredients

4 steps

Ingredients

2 to 3 chicken breasts, skinned and boned
12 c. water
2 medium onions, chopped fine
2 Tbsp. parsley, finely chopped
1/2 tsp. salt (to enhance flavor use 1/2 tsp. aromat and 1/2 tsp. salt)
2 stalks celery, diced
1 bag carrots, peeled and diced
2 c. warm water
3 to 4 chicken bouillon cubes
1/2 tsp. pepper
1/3 bag egg noodles

Directions

1

Rinse chicken in cold water. Remove excess fat and place chicken in a large pot with the 12 cups water; bring to a boil. With a metal spoon, skim off all foam. Add onions, parsley and salt or aromat and salt.
2

Reduce heat and simmer for 1 1/2 hours. Remove chicken and cool.
3

Chop into small pieces. Add celery, carrots, warm water with bouillon cubes and pepper to the stock. Simmer for 40 minutes.
4

Add the noodles and chopped chicken the last 10 minutes of cooking.