Old Fashioned Chicken Soup

Well here’s the real deal, my grandmother used to make it like this and now my wife does. It is as it should be – chicken soup, not vegetable soup.

INGREDIENTS:

Chicken parts (or a 3 Lb. fryer)

3 Quarts of purified water

2 shallots

2 carrots

2 Tbsp dried parsley

1chicken bullion cube

6 to 7 oz. fine egg noodles

DIRECTIONS:

First off, this recipe uses the “Unusable” parts of whole chickens. Alternately a whole fryer can be cut up and used.

On this particular occasion, we purchased three 5 pound whole chickens; had two cut if half by the butcher. At home the two split chickens were cleaned of the back bone, associated fat and skin. This along with the necks from all three chickens was added to a 6 qt. pot. The whole chicken was also cleaned with the results added to the pot. Add three quarts of purified water to the pot and set it to simmer for two hours (Actually stewing the chicken parts).

Remove the chicken parts with a slotted spoon to a plate to cool. When cool enough to handle, remove the meat from the bones; Discarding the skin and bones.  Strain the broth, skim off excess fat and Return meat to the pot.

Peel the carrots, wash and dice. Peel the shallots, leaving them whole. Add the carrots, parsley flakes, bullion (crushed) and shallots to the pot and cover. Bring to a simmer and cook for 2 hour.

Meanwhile prepare the noodles according to directions. Do Not cook the noodles in the soup as it makes it cloudy and less appealing.

To serve: Put noodles in individual bowls and ladle the soup over them being sure to include the solids. A sprinkle of fresh parsley can be added as a finishing touch.