Sunday, December 30, 2012

Chicken Soup

 Steps to Chicken Noodle Soup
#1.   In large stock pot, cover with water, one whole chicken.
#2.  Sprinkle 3 oz. of chicken bullion granules into water.
#3.  Bring water and chicken to a boil.  Boil for approximately 45 minutes on med/high.
#4.  Check chicken for done-ness by  by cutting with a knife between the leg and the breast bone.  Do the juices run clear?  If not continue cooking for 10-15 minutes more.
#5.  If juices run clear, remove chicken from the pot and set-aside to cool.
#6.  Add cut-up carrots, celery, and onions to stock pot.  Slow boil them for 15-20 minutes or until carrots and celery are easily pierced with a fork.
#7.  While vegetables are cooking, remove chicken from the bone.
#8.   Return chicken to the stock pot.
#9.  Add egg noodles if desired.  Let boil for 10 minutes or until noodles are soft.
#9.  To thicken broth, mix 3/4 cup flour with water to make a medium paste.  Pour flour and water paste into stock pot and stir. May need to repeat this process using less flour/water until desired consistency is reached.