Chicken Soup Recipe
This Homemade Chicken Soup recipe will keep you longing for more. I guarantee you that your family and friends will devour it.
Preparation Time 15 minutes
Cooking Time 75 minutes
1 or 3 pounds whole chicken
4 stalks celery
1 large onion
6 cups of water to cover
6 medium corns
1 bay leaf
1 teaspoon chicken bouillon granules (optional)
Salt and pepper to taste (recommends scotch bonnet pepper because of its rich flavor)
2 tablespoons snipped parsley
1 1/2 cup Homemade noodles
2 tablespoons butter
1. Combine chicken, water, carrots, celery and onion in a large soup pot and cover with water. Heat and simmer, partially covered, until the chicken meat becomes tender and chicken meat starts to fall from the bones.
2. Meanwhile use a sharp knife to cut through the center of corn kernels in each row of the ears. Cut corn off the cobs.
3. Remove chicken, carrots, celery and onion from the soup. It’s best to strain the soup to get these small ingredients out. Skim fat from broth, and discard bay leaves. Bring soup to a boil. Add corn, homemade noodles, celery, and parsley.
4. Debone chicken when it’s cool and chop the carrots, celery and onion. Season the broth with salt, pepper, butter and chicken bouillon to taste. Return the chicken, carrots, celery and onion to the pot, stir together. Simmer, covered, about 8 minutes until low heat or until corn and noodles are barely done.
NOTE: 2 cups of canned corn can be used as substitute.
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