Leah's Chicken Soup
Chicken noodle soup has that remarkable power of warming you up and making everything better. This delicious recipe is both first-rate in taste and in it's toasty skills. Warm up with this decadent taste of home.
Ingredients
- 80 ounce(s) chicken leg quarters
- 1 large onions, sliced
- 4 large carrots, peeled and chopped
- 3 celery tops with leaves, chopped
- 1 dash(es) salt
- 1 dash(es) pepper
- 3 tablespoon(s) bunch fresh dill, chopped
Instructions
- Place the chicken quarters in the largest pot you own with the onions, carrots and celery.
- Fill the pot with cold water 3/4 full.
- Season with salt and pepper and place over medium heat.
- Bring to a boil, then reduce heat and simmer, covered, 45 minutes to 1 hour, skimming foam as necessary.
- Stir the dill into the pot and cook 5 minutes more.
- Remove from heat, uncover, and let cool to lukewarm.
- Remove the chicken.
- Get another big huge receptacle and pour the soup through a sieve into it.
- (Discard useless destroyed vegetables and stray chicken parts).
- Refrigerate or freeze for future use.
- When cool enough to handle, shred or chop chicken meat for future use.
- Authors notes: Put some of this stock away in the freezer for recipes -- it's good to add to a turkey roasting pan instead of water, to rice, and to just about everything else -- or emergencies such as company, or illness.
- If you want to make soup, put some of the stock on the stove in a soup pot.
- When it's about ten minutes before serving time, add some of the chicken, carrot coins, extra fine egg noodles, or celery.
Nutrition
Calories: 3929.05kcalCarbohydrates: 50.37gProtein: 348.66gFat: 251.66gSaturated Fat: 67.77gCholesterol: 1630mgSodium: 6308.37mgFiber: 13.72gSugar: 25.58g
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