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Chicken Mushroom Noodle Soup

For the stock:

1 whole chicken
1 large can or 3 small cans of chicken broth
2 cups water (add enough water to cover chicken)
1 onion, peeled and left whole
2 regular carrots left whole
1 parsnip left whole (optional but adds flavor to soup)
2 stalks of celery, left whole
2 cloves of garlic, peeled left whole
2 T. chicken base
1/4 t. White pepper or 4-5 peppercorns (you can more if you are fixing this for someone who is ill...the pepper helps clear up the sinuses :eek:)

Place chicken in stock pot. Pour in chicken stock. Add enough water to cover chicken. Cook chicken for about 2 hours until falling off the bone tender. Remove chicken from pot. Strain stock juice. Discard veggies. De-bone chicken and place chicken back into broth.

For the soup

1 cup sliced carrots
2-3 cans pennsylvania dutch slice mushrooms (you can use fresh if you like)
1 stick of butter
1 T. fresh chopped parsley
1 can cream of mushroom soup (optional, it makes it a tad bit creamy)
1 pkg wide egg noodles (or you can make your own noodles or dumplings) I make it both ways.

Add the remaining ingredient to stock pot, except noodles. Stir until smooth. Add noodles, cook until noodles are done. Serve with some fresh crusty bread.
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