Homemade Chicken Noodle Soup
Courtesy of Julie Levine, Eating and Training
1 large carrot
1 large parsnip
1-2 large celery stocks
1 yellow onion
1 chicken: whole fryer, butchered into pieces (keep the back and neck)
Wide Amish noodles
Salt/Pepper to taste
Put all ingredients in large pot. Cover with water. Bring to a boil, then simmer for 2-3 hours. Remove the breasts and shred the meat into a large bowl. Discard the bones and skin, as well as all other remaining chicken and veggies.
In a separate pot, bring water to a boil and cook noodles per instructions on bag. Drain and add to shredded chicken. Pour stock through a sieve over the chicken and noodles.
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