Chock-Full of Chicken and Noodles Soup

Ingredients

  • 2 cups sliced carrots
  • 2 cups sliced celery
  • 1 cup chopped onions
  • 1 tbsp salt
  • ½ tsp pepper
  • 3 cups broad egg noodles
  • ½ cup frozen or canned peas
  • + 10 more ingredients
    • 2 tbsp chopped fresh parsley
    • 5 lb chicken legs
    • 16 cups water
    • 2 carrots , coarsely chopped
    • 2 celery stalks , coarsely chopped
    • 1 onion , coarsely chopped
    • 1 bay leaf
    • 1 tsp salt
    • 1 tsp dried thyme
    • ½ tsp whole peppercorns

Stock: In stockpot, bring chicken and water to boil; skim off foam. Add carrots, celery, onion, bay leaf, salt, thyme and peppercorns; simmer, uncovered, over medium-low heat for 2 hours. Remove chicken; cover and refrigerate. Strain soup through cheesecloth-lined sieve into large bowl, pressing ...

View full recipe at SpringPad

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