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Chicken Noodle Soup

Dale Curry
Number of Servings
Serves 6
1 whole chicken
1 onion, chopped
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
3 stalks celery, chopped
2 cloves garlic, minced
Freshly ground pepper
2 tablespoons butter
3 carrots, scraped and cut into circles
Salt and pepper to taste
1/2 teaspoon turmeric
1/2 teaspoon celery salt
1 cup sliced fresh mushrooms
1 8-ounce package egg noodles
Place cleaned chicken in a heavy pot of water to cover. Bring to a boil. While chicken is heating, chop onions, peppers, celery and garlic. Mix together and put 1/3 of vegetables in pot with chicken with pepper to taste. Lower heat to a simmer, cover and cook slowly until chicken is done, about 1 hour. Turn off heat and cool chicken and stock until cool enough to handle. Remove chicken from pot and debone, discarding skin and bones. Cut into bite-size pieces and set aside. Strain stock into a large bowl and set aside.In the same pot, melt butter, heat and saut/N remaining onion, peppers, celery and garlic. Return stock to pot and add carrots and seasonings. Simmer, covered, until carrots are done _ about 20 minutes. Add chicken and mushrooms and simmer 5 minutes more. Bring heat to medium-hot and add package of egg noodles. Cook until noodles are just al dente. (They will continue to wilt in the hot soup.) Taste and adjust seasonings.