Chicken Soup

Karen Waller [nee Neufeld]

  • 3-4 lb. chicken
  • 1 chopped onion
  • 3 stalks celery
  • 3 carrots
  • 3 pressed garlic cloves
  • 4 sprigs parsley
  • 2 bay leaves
  • 2 tsp. dried thyme
  • 1 tsp. coriander seed
  • ½ tsp. black peppercorns
  • ¼ tsp. whole allspice
  • ¼ lb. dried wide egg noodles
  • 10 oz frozen peas
  • salt to taste

Skin chicken. Add veggies and spices and 2 quarts water. Simmer about 1 hour. Remove meat from bones. Bring to boil – add noodles and cook for 6-8 mins. Add peas and chicken and salt.

If you are using a particularly old or tough stewing hen, I simmer it for an hour or longer by itself, then add veggies.


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