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| HOMEMADE CHICKEN NOODLE SOUP | |
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2 whole chickens (cleaned) 1 1/2 c. chopped onions 1 1/2 c. chopped carrots 1 1/2 c. chopped celery 2 tbsp. fresh chopped parsley 2 tbsp. chicken base 1/2 tsp. white pepper 1/4 tsp. Accent Boil chickens in 8 quarts water for 2 hours. Remove from water. Add all other ingredients to water. Bring to boil, turn down to a low simmering boil. Remove skin and bones from chicken and add diced meat to pot. Cook until vegetables are tender. Add 4 cups of dry egg noodles; cook until noodles are done. | |
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recipe reviews #5939
Marcia Pogorel says:
This recipe is easily the best one. The only change I made was to use a package of Good Seasons Italian Dressing mix, 5 or 6 black peppercorns, and Kluski egg noodles (a couple of handfuls will do). If you like a little bite to your soup, you can also add a couple shakes of red pepper flakes. Don't add too many noodles' as these noodles will swell up in a couple hours.
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