Recipes, Etc.

With the terrible “flu” season upon us, homemade chicken soup is the greatest medicine. What better comfort food is there?

Homemade Chicken Noodle Soup

Soup Broth: 3.0-3.5 lb whole chicken, rinsed and cleaned 2 carrots (cut into chunks) 2 celery ribs (cut into chunks) 2 onions, peeled and quartered 1 T. black peppercorns 2 bay leaves ¾ tsp dried thyme leaves ½ tsp dry rosemary ½ tsp dry sage 2 T. dry parsley water S&P

Place whole chicken in slow cooker, along with other above ingredients. Add water but only to slightly cover chicken; otherwise, broth will be weak. Cover and cook on low heat 6-7 hours.

Remove chicken and veggies with slotted spoon and strain broth.

Optional: refrigerate soup for a few hours until fat sets, then scoop fat off the surface. Place broth in soup pot. Cut up additional carrots (6 or so to your own liking) and add to soup, along with package of either Mrs. Grass or Wyler’s dry chicken soup with noodles).

Continue to cook until carrots are soft. Add cut up white meat from chicken. Add more parsley if desired. Heat in large pot over medium heat. If you wish add more veggies, like celery, onion. Serve with more noodles if desired.

Etc. — Recipe calls for dry herbs; however, if you have fresh herbs, fine.

The addition of the dry soup mix comes from my husband’s mother, Stella. This was her “secret” ingredient. Plus, she always added peas to her chicken soup as well; and, she made her own noodles. So, you can improvise. Whatever you do, enjoy this “old fashioned” recipe, and stay healthy!

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