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Homemade Chicken Soup

Contributed By: Lindsay | See all of Lindsay's recipes
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Active Time:  30 Minutes
Total Time:  3 Hours
My fiancee told me the first time I ever made this soup that if I had a restaurant this would have to be on the menu. It is quick and easy to make. I have also found the wheat noodle make a difference, you can use your pick.
5 CHicken Legs & Thighs
Chicken soup Base, large cntnr
1 Large Onion
2 Stalks of Celery
8 ounces sliced carrots.
1 Can mixed vegitables
1 16 oz bag frozen mixed vegitables.
1 bag whole wheat egg noodles. (Or any noodle of your choice.)
Place chicken, in a large pot, and add water untill chicken is just covered.

Add Onion celery and carrots.

Place on medium heat.

Add about 2-3 heaping tabelspoons of chicken soup base. Stir well, and allow to simmer about one hour, untill the chicken is fully cooked, and begining to pull away from the bone.

With a tongs remove the chicken from the broth, and place in a bowl or on a plate, set in fridge or freezer to cool.

While chicken is cooling add canned and frozen vegitables to broth, and reduce heat to low.

When chicken is cooled remove skin, and meat from bone.

Shread meat into smaller pieces with hands

Add to broth

Heat all together, and serve.*

In a seperate pot bring water to a bowl, add whole wheat egg noodles, cook.


To serve place noodles in bowl, add chicken soup over noodles. (This prevents overcooked soggy noodles.)

* If you would like to cool soup in fridge over night. In the morning with the cooled soup you can then skim off the fat from the top of the soup.

Date Added: 04/22/2010
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