Scott's Recipe

Soup - Hearty Chicken Noodle

Category: Chili, Chowders, Soups & Stews

4 1/2 to 5 lb. cut-up frying chickens, skin removed if desired
2 quarts (8 cups) water
1 cup chopped onions
1 cup chopped celery
1 cup celery leaves
1 bay leaf
2 tsp salt
1/2 tsp pepper
1/4 tsp poultry seasoning, if desired
5 carrots, cut into 1/2-inch slices
1 3/4 oz. (1 cup) uncooked wide egg noodles
1 (11-oz.) can whole kernel sweet corn, undrained

1. In 4-quart Dutch oven or stockpot, combine chicken, water, onions, celery, celery leaves, bay leaf, salt, pepper and poultry seasoning. Bring to a boil. Cover; simmer 45 minutes or until chicken is fork-tender, no longer pink and juices run clear. Add carrots; cook 15 minutes.
2. Remove chicken from Dutch oven. Cut meat from bones. Skim off and discard fat from soup. Return meat to soup. Bring to a boil. Reduce heat to low; simmer, uncovered, 10 to 15 minutes or until carrots are almost tender.
3. Add noodles and corn; return to a boil. Cook over medium heat for 10 to 15 minutes or until noodles are tender. Remove celery leaves and bay leaf. If desired, garnish with chopped parsley.