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Chicken Noodle Soup

Yield about 1 gallon


  • 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

How to Make It

  1. 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.

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

  3. 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.

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