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Chicken Noodle Soup

A family favorite, this is requested by those who are ill as well as by some of Mary's co-workers.
Prep Time30 mins
Cook Time2 hrs
Total Time2 hrs 30 mins
Course: Main Course
Cuisine: American
Keyword: Amish, chicken, Jewish penicillin, noodle, soup, whole chicken
Servings: 6 quarts

Ingredients

  • 1 each Chicken, whole, with giblets
  • 1 stalk Celery
  • 1 lb Carrots, whole
  • 1 each Onion, large or 2 medium onions
  • 1 lb Noodles, Egg, Amish-style, extra wide
  • 1 cup Chicken stock not broth or boullion
  • Granulated Garlic
  • Salt
  • Pepper

Instructions

  • Break down the chicken and add it and the giblets to a stock pot.
  • Add 4 – 6 quarts water to the stock pot (enough to cover the chicken by about 3 inches) and salt well.
  • Stirring occasionally to prevent sticking, boil the chicken till fork-tender with no redness at the bone.
  • Remove the pot from the heat. Remove the chicken from the pot, retaining the water (and discarding the giblets), and set the chicken aside to cool.
  • Clean and slice the celery and carrots and do a large chop on the onions. 
  • When the chicken is cool enough to touch, skin and debone it, then cut it into bite-size pieces.
  • Bring the pot back to a boil. Add the vegetables and the chicken stock, stir well and season to taste. Immediately add the noodles, then cook until the noodles are al dente.
  • Remove from the heat, stir in the chicken, and serve.

Notes

The soup can be frozen in portions for reheating later.