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HOMEMADE CHICKEN SOUP 1 whole fryer chicken (2 1/2 to 3 lb.) 1 (3 lb.) bag small yellow onions, quartered 1 lb. carrots, sliced 1 large bag frozen soup vegetables 1 box Mrs. Grass chicken noodle soup mix 1 small jar chicken bouillon granules 1 bag egg noodles, cooked according to pkg. directions In a large stock pot, put chicken in and fill 1/2 to 3/4 full with water. Add 1 1/2 pounds or half of the onions and 1/2 pound or half of the carrots. Bring to a boil. Reduce heat and simmer, covered, for 1 to 1 1/2 hours. Test chicken for doneness. When chicken is fully cooked, remove whole chicken from pot. Discard skin and bone chicken. Cut chicken into bite-size pieces. Return chicken pieces to stock pot and add all remaining ingredients except noodles. Simmer for about 30 to 45 minutes. Serve soup over noodles according to indi- vidual taste. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |