Name: Rev. Ralph’s Chicken Noodle Soup
Yield: 6
Ingredients: 1 stewing chicken; 4 ribs celery; 2 onions; 4 carrots; 3 cloves garlic; 1 qt water; 1/4 c dill; 1/4 c fresh parsley; 1 Tbsp basil; salt; freshly ground pepper; 16 oz chicken broth; 8 oz kluski or egg noodles

Rev. Ralph’s Chicken Noodle Soup

Categories: Soups

Print Recipe

Ingredients

1 stewing chicken (3-4 lbs)

4 ribs celery (with leaves)

2 onions (chopped)

4 carrots (peeled and chopped)

3 cloves garlic (or more, to taste)

1 qt water

¹⁄₄ c dill (fresh, chopped, or 2 Tbsp dried)

¹⁄₄ c fresh parsley (chopped, or 2 Tbsp dried)

1 Tbsp basil (dried)

salt (to taste)

freshly ground pepper (to taste)

16 oz chicken broth (or 2 chicken bouillon cubes)

8 oz kluski or egg noodles (medium size)

Instructions

Rinse the chicken well and place in a large soup pot. Add the 2 onions to the pot along with the celery, carrots, garlic, basil, salt and pepper. Add dill and parsley, putting some aside for garnishing.

Add the water and bring to a boil. Reduce the heat, cover and simmer for 1 hour. Occasionally skim off any foam that forms on the top.

Remove the chicken from the soup and allow to cool. Remove the skin and bones and shred the meat. Set aside.

Add the broth (and bouillon for stronger flavor, if desired) to the soup and adjust the seasonings. Bring to a boil and cook, uncovered for 10 minutes.

Before serving, bring to a gentle boil. Add the noodles and cook until they are tender, 6 -8 minutes. Gently stir in the reserved chicken. Heat through. Serve.

When serving, garnish with dill and parsley, if desired. Serve with slices of fresh rye bread.

Note

Reverend Ralph Tyksinski

Rev. Ralph’s Chicken Noodle Soup

Rev. Ralph’s Chicken Noodle Soup

Ingredients

Instructions

Note

Did you make this recipe?

Log In