Prep Time: 15 minutes
Cook Time: 2 hours, 45 minutes
Ingredients:
- 1 whole chicken
- Soup Greens
- 2-3 carrots
- Wide Egg Noodles
Preparation:
Go to the supermarket and ask the butcher to find the best chicken for soup; they will know which one makes the best soup. I buy something labeled "fowl", it is a variety of chicken, though I have used pullets and capons before.Here's the lifesaver; ask the butcher to cut it up in 8 pieces. Will save you a lot of time wrestling with a slimy chicken.
Put the chicken in a big pot (as big as you have), and fill it with water to the point that the chicken is covered. Or add a little more water, it's not that important. Add an onion (peel off the dry leaves first).
Boil the chicken for 45 minutes, skimming off the "slime" that comes to the top.
Next add the "soup greens"... celery, parsnip, turnip, dill, leek, and parsley. Sometimes you can find them in a package together called "soup greens", sometimes you have to buy them separately. Turn the soup down to simmer (low) and cover. Let simmer for 2 hours. Cover the pot at this point.
30 minutes before the soup is done, add carrots. I usually cut them in half to fit easily in the pot.
When the soup is done, I usually take the chicken out and cool it off, cut it up, and put it back into the soup. Sometimes I save some chicken to make chicken salad (my Mom likes it this way). I remove the onion, leek, turnip, parsnip and celery and throw them out.
I usually cook some wide egg noodles to add to the soup. - Larry