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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
)
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.
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
)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.
