Old Fashioned Chicken Soup

Name: Old Fashioned Chicken Soup
Yield: 8 servings
Cuisine: American
Ingredients: 1 whole chicken: cut up; Water, enough to cover chicken; 1 oz. fresh basil cleaned and chopped, or 1 Tbsp. dried; 1 Tbsp dried parsley; 1 Tbsp granulated garlic, or 3 cloves finely minced garlic; 1/2 tsp. ground ginger; 64 oz. chicken stock; 4 chicken boullion cubes; 1 white onion, diced; 5-7 stalks celery,cleaned and chopped; 5 carrots, cleaned and chopped; 1 Tbsp olive oil; 8 ox noodles; to taste salt and pepper

jcroskey42 @cook_3412840

Chicken soup like grandma used to make. While you can eat this as soon as the veggies are cooked, the longer you let it simmer the better the flavor

jcroskey42 @cook_3412840

Chicken soup like grandma used to make. While you can eat this as soon as the veggies are cooked, the longer you let it simmer the better the flavor

Saved

Ingredients

8 servings

1whole chicken: cut up
Water, enough to cover chicken
1 oz.fresh basil cleaned and chopped, or 1 Tbsp. dried
1 Tbspdried parsley
1 Tbspgranulated garlic, or 3 cloves finely minced garlic
1/2 tsp.ground ginger
64 oz.chicken stock
4chicken boullion cubes
1white onion, diced
5-7 stalkscelery,cleaned and chopped
5carrots, cleaned and chopped
1 Tbspolive oil
8ox noodles
to tastesalt and pepper

Saved

Steps

1

Cut chicken into pieces and rinse. Place in a heavy soup pan.
2

Cover with water and boil for 1 hour or until the meat falls from the bones. Skim the top as needed
3

Remove chicken and bones from pan reserving liquid. Separate meat from the skin and bones.
4

Chop carrots and celery and saute with 1 tblspn olive oil.
5

Chop all spices and add to the stock pot with the boullion cubes.
6

Return chicken to the pot with spices and carrots and celery. Add enough stock to raise level of soup to about an inch below top of pan and simmer 2 hours. Adding stock as needed.
7

Add noodles to the soup and boil until tender. (I used farfalle this time, but you can add your favorite kind.)
8

Serve with fresh bread and butter.