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RON STONE'S MEMORIAL CHICKEN SOUP 1 large chicken, 3 to 4 lb. 1 stalk celery, with leaves attached 1 carrot 1 onion, quartered 8 whole peppercorns 2 bouillon cubes or chicken broth packets parsley flakes seasoned salt pepper red pepper flakes (omit if cooking for sick broadcaster) minced onion, about 1 tsp. or so 4 cans cream of chicken soup 1 (12 oz.) pkg. wide egg noodles In very large pot (I use a 6 quart one), simmer chicken, celery, carrot, onion, peppercorns and 1 teaspoon seasoned salt in 4 quarts water until chicken falls apart. Remove chicken from pot; let cool, then skin, bone and tear into pieces. Strain broth and return to pan, pressing as much of the liquid from vegetables as possible through sieve. Bring to a boil. Cook noodles in boiling broth 6 minutes. Add chicken broth flavor packets or bouillon cubes, stirring to mix well. Stir in cream of chicken soup (undiluted). Stir gently to dissolve lumps, but try not to break the noodles too much. Stir in chicken pieces. Add parsley flakes, red pepper flakes, minced onion, pepper and additional salt, if desired. Sometimes I add 2 teaspoons finely minced celery, but usually I am too lazy to bother. Heat through. Serve to hungry crowd with lots of buttered cornbread. Enjoy! Note: This soup recipe won an award at a cook off in 1985. 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. |