3/4 lb medium or wide egg noodles or dumpling noodles
2 tablespoon parsley
Add To Shopping List
Let's Make It
In large soup pan (about 1 1/2 gallon pan), place cleaned whole chicken into, about 10 cups water about 2/3 from full in pan, water will reduce with cooking time but don't let under 2/3 full in pan for noodles and veggies. Add stick butter or margarine, fresh ground pepper, 1/2 jar of Orrington farms chicken flavor soup base. Cover, bring to boil on medium high heat, reduce heat to medium low for 45 minutes. Remove chicken to cool for about 15 minutes for pulling chicken from bones.
While chicken is cooling, dice celery into bite about 1/4 inch thick in size. Wash carrots, place into pot, raise heat to medium heat, cover, and boil celery and carrots 15 minutes. Then pour noodles into pot and continue cooking 15 minutes.
Then place chicken into pot after noodles cook 15 minutes, then add parsley, then shut off heat and remove from heat to stop cooking process so noodles do not over cook. Serve with Triscuit crackers or Bruschetta bread toasted with olive oil.