Recipe Categories
Poultry
Soup & Stews
Poultry Soups

Kat's Chicken Soup

3 lbs. chicken pieces OR 1 whole fryer chicken
2 qts. water
1 lrg. onion - chopped
2 stalks celery with leaves - chopped
1/2 cup chopped fresh parsley
5 whole peppercorns
6 chicken bouillon cubes OR 2 Tbls. chicken soup base
1 bay leaf
1/4 tsp. celery seed
1 dash dried thyme
Hot Sauce
1 cup sliced carrot
1/2 cup sliced celery
1/4 cup minced onion
1 Tbls. parsley flakes
salt and pepper

Combine chicken, water, onion, celery, hot sauce parsley, peppercorns, bouillon/soup base, bay leaf, celery seed, thyme, and salt in large pot.
-Cook over low heat for 4 hours.
-Remove chicken from pot and allow to cool.
-Strain vegetables and spices from broth. Discard vegetables and spices.
-Return broth to pot and refrigerate for 30 minutes.
-Remove skin and bones from chicken. Discard skin and bones. Cut meat into bite-size pieces.
-Skim fat from top of cooled broth.
-Bring broth to boil.
-Add remaining ingredients, including chicken meat

You can add 1/2 cup rice - un-cooked OR
1 lb. package egg noodles - un-cooked

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