|
| 1 | cut-up whole chicken (3 to 3 1/2 lb) |
| 4 1/2 | cups cold water |
| 1 | teaspoon salt |
| 1/2 | teaspoon pepper |
| 1 | medium celery stalk (with leaves), cut-up |
| 1 | carrot, cut up |
| 1 | small onion, cut up |
| 1 | parsley sprig |
|
| 2 | medium carrots, sliced (1 cup) |
| 2 | medium celery stalks, sliced (1 cup) |
| 1 | small onion, chopped (1/4 cup) |
| 1 | tablespoon chicken bouillon granules |
| 1 | cup uncooked medium egg noodles (2 oz) |
| Chopped fresh parsley |
Serve with...
Biscuits
Total Time:
15 min
| 1. | Remove excess fat from chicken. In Dutch oven or stock pot, place chicken, giblets (except liver) and neck. Add remaining chicken and broth ingredients; heat to boiling. Skim foam from broth; reduce heat to low. Cover and simmer about 45 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. |
| 2. | Remove chicken from broth. Cool chicken about 10 minutes or just until cool enough to handle. Strain broth through cheesecloth-lined strainer; discard vegetables. Remove skin and bones from chicken. Cut chicken into 1/2-inch pieces. Skim and discard fat from broth. Use immediately, or cover and refrigerate broth and chicken in separate containers up to 24 hours or freeze for future use. |
| 3. | Add enough water to broth to measure 5 cups. In Dutch oven, heat broth, sliced carrots, sliced celery, chopped onion and bouillon granules to boiling. Reduce heat to low; cover and simmer about 15 minutes or until carrots are tender. |
| 4. | Stir in noodles and chicken. Heat to boiling. Reduce heat to low; simmer uncovered 7 to 10 minutes or until noodles are tender, stirring occasionally. Sprinkle with parsley. |
|
| Start with 3 cups canned chicken broth and 3 cups cut-up cooked chicken or turkey instead of making the chicken and broth. |
|
| Leave nothing to waste. Three to 3 1/2 pounds of chicken necks, backs and giblets (except liver) can also be used to make broth. |
Nutrition Information:
190 ( 55 ); 6 g ( 2 g); 80 mg; 1120 mg; 10 g ( 1 g); 25 g 78 %; 0%; 4 %; 8 % 1/2 ; 3 ; 1