Food
Chicken Noodle Soup
Nothing artificial here — from stock to noodles to final product.
By Yankee Magazine|Sep 05 2007|
Yield
Serves 4
Ingredients
1-1/2 quarts chicken stock
1 pound chicken wings and thighs
2 carrots, peeled and chopped
1 tablespoon chopped parsley
1 cup uncooked noodles
Salt and pepper to taste
Instructions
Combine stock and chicken in soup kettle. Simmer 1 hour, partially covered. Remove chicken, cool, discard skin and bones, chop meat. Cool broth, chill, and skim fat from top. Reheat broth in kettle, add chicken, carrots, and parsley. Simmer 10 minutes. Add noodles and simmer until tender. Season with salt and pepper.
