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Ingredients: |
1 Sweet Onion (yellow or white)
2 carrots, peeled and sliced
2 Cloves garlic, pressed or diced
1 Stalk Celery, chopped
1 whole chicken, cut up
Salt
Soy Sauce
Pepper
Knorr Chicken Boulion Granules
Wide Egg Noodles |
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Directions: |
• Cut onion into chunks and place into large cook pot. Add carrots, celery,
garlic and chicken pieces (last) and cover all with water. Add salt and pepper to broth.
Bring to a boil and then reduce temperature to medium low.
• When the chicken is about ready to fall off the bone (approximately 45 minutes)
remove the pot from the stove and drain the meat and veggies from the broth, reserving the broth
in the stock pot.
• Separate the chicken from the veggies, placing the veggies in the blender with
about 1 Cup of broth while the chicken is cooling. Return the veggie broth to the stock pot.
• Remove the meat from the bones, being careful to eliminate all those tiny bones.
Dice meat and return to the stock pot. Again, heat to boiling.
• Add enough Chicken Broth (Knorrs) granules to bring the flavor up to taste. Amount
you use will depend on how much water you've used in your processing, but approximately 2 Tablespoons,
maybe more.
• Add in the amount of egg noodles (thick ones) and boil at medium heat until done,
approximately 12 minutes.
• Now add Soy Sauce - maybe 2 T. Don't overdo it, as Soy Sauce is salty!
• Serve immediately. |
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Helpful Hints & Tips: |
• Using filtered, distilled or purified water will imensely enhance the flavor of
your soups.
• Cooking soup in the pressure cooker adds flavor and reduces drying out of
chicken. Process time is about 20 minutes.
• The color of the broth is enhanced by the carrots, making the soup a rich
yellow color.
• Have LARGE bowls to serve this in - our family loves this on those cold Fall
and Winter nights! |
