Hearty Chicken Noodle Soup with Vegetables
6 lbs stewing chicken, chopped
1 onion, quartered
1 bay leaf
1 cup chopped fresh parsley
2 quarts water
2 carrots, sliced thinly
1 rib celery, sliced
5 chicken bouillon cubes
8 oz egg noodles
2 teaspoons salt
½ teaspoon black pepper
4 whole cloves
5 whole peppercorns
½ teaspoon dried thyme
Put the chicken, onion, bay leaf, parsley, water, carrots, celery, chicken bouillon cubes, salt, pepper, cloves, peppercorns, and thyme in a big soup pot and bring it to a boil.
Turn the heat down, cover the pot and simmer it for 2 ½ hours, or until the chicken is tender.
Take the chicken out of the broth and let it cool.
Take the bones out of the chicken and cut it into smaller chunks.
Skim the fat off the top of the soup.
Put the chicken back in the soup.
Bring the soup to a simmer, add the egg noodles then cover the pot, and cook until the noodles are tender.
This will take about 15 minutes.
Notes: used rotisserie chicken from H-E-B (I just love the taste of this chicken!). Didn’t have six pounds of chicken, either – probably about three pounds.
Wasn’t certain how we would like the taste of cloves for I had never put cloves in my chicken soup.
Very very good!