Chicken Noodle Soup

Oxmoor House
about 1 gallon


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1 (5-pound) stewing hen, cut up
1 medium onion, quartered
2 stalks celery, cleaned and cut into 2-inch pieces
1 carrot, cut into 2-inch pieces
1 cup chopped fresh parsley
1 tablespoon salt
1 teaspoon whole allspice
3 quarts water
Homemade Noodles


Combine all ingredients, except Homemade Noodles, in a large stock pot; bring to a boil. Skim surface frequently with a flat ladle to remove grayish scum. Reduce heat; simmer, uncovered, 2 hours, stirring occasionally. Remove from heat, and cool. Remove chicken; cool. Bone chicken, and coarsely chop meat. Set chicken aside.

Strain stock through several layers of damp cheesecloth; discard vegetables and spices. Skim off any excess fat, and return stock to stock pot.

Bring stock to a boil; stir in Homemade Noodles. Cover and cook 30 minutes or until noodles are tender. Stir in reserved chicken, and heat thoroughly. Ladle soup into warm serving bowls, and serve immediately.

Created date

February 2010