In a large stock pot, combine the chicken, chopped onion, celery,
carrot, peppercorns, bay leaves, and thyme, and cover with water so
that the chicken is fully submerged. Bring to a simmer, and cook
over low heat for 30 minutes.
Remove the chicken and transfer to a plate. Remove and discard the
skin. The meat will be soft and tender. Using forks, pull all the meat
off the chicken. Transfer the meat to a plate and refrigerate while
you finish preparing the soup.
Return all the chicken bones to the pot and simmer for one hour.
Strain the stock through a fine mesh strainer. Rinse out the stock
pot. Discard the solids and return the stock to the pot.
Bring the stock to a boil, and cook about 20 minutes. Season to
taste with salt and pepper.
In the final 10 minutes of the stock cooking, add the onion,
celery and carrots.
In a separate pot, cook egg noodles to al dente. Add the chicken
and egg noodles to the soup. Adjust seasoning, if necessary.
Top with fresh ground pepper and serve with your favorite crackers
or a piece of warm bread.
Originally Submitted
5/14/2013
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