Sunday, December 7, 2008

Grandma's Hearty Chicken Noodle Soup

Grandmas Hearty Chicken Noodle

1 fresh 2-3 lb chicken, cut in pieces

8 bouillon cubes

2 cloves garlic, minced

1 16 oz pkg GRANDMA’S Wide Egg Noodles

3 ribs of celery, chopped

2 carrots, sliced

1 large onion chopped

1 cup frozen peas

2 Tbs parsley

salt and pepper to taste

Place chicken in large pot with bouillon cubes and garlic. Cover generously with water and simmer covered until meat is tender (about 3/4 hour). Remove chicken from pot and set aside to cool. Remove from heat and let sit a few minutes to allow fat to rise to the top. Skim fat and discard. Add GRANDMA’S noodles thawed and separated according to package directions and all the veggies to the broth and cook 12 minutes or until desired tenderness is obtained. In the mean time, skin and debone cooled chicken. Just before end of cooking time, return the chicken to the pot and heat thoroughly and Enjoy!

HINT: You can always adjust your consistency of the soup with water or canned chicken broth. Another way to thicken a soup is by using instant potato flakes.