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Chock-Full Of Chicken And Noodles Soup

soups, chicken - other

2 cups (each) sliced carrots and celery
1 cup chopped onions
1 tablespoon salt
1/2 teaspoon pepper
3 cups broad egg noodles
1/2 cup frozen or canned peas
2 tablespoons chopped fresh parsley
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5 pound chicken legs
16 cups water
2 carrots; coarsely chopped
2 stalks celery; coarsely chopped
1 onion; coarsely chopped
1 bay leaf
1 teaspoon (each) salt and dried thyme
1/2 teaspoon whole peppercorns

STOCK: In stockpot, bring chicken and water to boil; skim off foam. Add carrots, celery, onion, bay leaf, salt, thyme and peppercorns; simmer, uncovered, over medium-low heat for 2 hours. Remove chicken; cover and refrigerate. Strain soup through cheesecloth lined sieve into large bowl, pressing vegetables to extract liquid. Refrigerate for 12 hours or until fat congeals on surface. Lift off and discard fat. In large saucepan or Dutch oven, bring stock to simmer. Add carrots, celery, onions, salt and pepper; cook for 20 to 25 minutes or until tender. Meanwhile, remove chicken from bones; add to soup. Add noodles; cook for 10 minutes or until tender. Stir in peas and parsley. VARIATIONS: Chock-Full of Chicken and Wild Rice Soup: Omit noodles. Add 1/2 cup rinsed wild rice along with vegetables; cover and simmer for 45 to 55 minutes or until rice is tender. Add chicken meat, peas and parsley; heat through. Slow-Cooker Chock-Full of Chicken and Noodles Soup: Reduce amount of chicken to 3 pounds and water to 8 cups; cook in slow-cooker on low setting for 10 hours. Proceed as directed but reduce soup ingredients by half. Makes five 2-cup servings

Contributor: Canadian Living - November, 1999

Yield: 8 servings

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