Like many of my recipes – this one was passed down to me and holds a special place in my recipe box.
- 1 whole uncooked chicken
- 2 thinly sliced carrots
- 2 thinly sliced stalks of celery
- 1 medium onion – chopped
- 8-10 cups of water
- 4 chicken bouillon cubes
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Garlic to taste
- 8 ounces of Egg Yolk Noodles (found in the frozen food section usually near the frozen ravioli)
- Place the chicken in a large stock pot with 8-10 cups of water on medium/high heat and bring to a boil. Boil until the chicken is cooked through and the internal temperature is 165 degrees with a meat thermometer. (I usually have to use a fork to turn my chicken over after a bit since the water does not completely cover it.)
- Remove the chicken to a plate or cutting board and allow to sit until it is cool enough to handle. Then remove all the meat from the chicken and return the meat to the water.
- Turn the burner to medium heat and add the carrots, celery, onion, chicken bouillon cubes, salt, pepper and garlic. Cook on medium until the carrots and celery are tender.
- Add in the egg yolk noodles and cook as directed on the package. (Typically I cook it on medium heat for another twenty minutes).
Doesn’t that soup just look amazing!? I think the noodles are what make it so delicious. I have had trouble finding the noodles in the past but lately our WalMart has had Reames brand and I found them at Target this time around! If you prefer different noodles then by all means use them instead but you are missing out!
If you like soups like I do you might also like these recipes--
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