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Amish Chicken Noodle Soup
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- #3715
The simplicity of Amish cooking is what makes it so good. They use time-tested methods and ingredients like adding apple to this chicken noodle soup to help balance the flavors.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
3 pounds whole or cut up chicken
2 quarts water
2 teaspoons salt
1 1/2 cup chicken stock
2 cups sliced celery
2 cups peeled and sliced carrots
1 tart apple, seeded and chopped, peeled if desired
1 cup chopped onions
1 dash black pepper
4 cups uncooked egg noodles
directions
Place the chicken, water, and salt in a large stockpot or Dutch oven over medium-high heat. Bring to a boil then reduce the heat to a simmer. Cover the pot and let the chicken cook until it is falling off the bones, about 2 to 2 1/2 hours.
Carefully remove the chicken from the pot and set aside to cool. Strain the broth and return the broth the the pot. Remove the bones from the chicken when it is cool enough to handle. Return the chicken meat to the pot with the strained broth.
Add the chicken stock, celery, carrots, apple, onions, and black pepper. Cover the pot and cook at a low simmer until the vegetables are tender, about 15-20 minutes.
Add the egg noodles to the pot. Bring to a simmer again and let cook for 8-10 minutes or until the noodles are cooked.
Serve the soup hot.
nutrition data
Nutritional data has not been calculated yet.
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