Homemade Chicken Noodle Soup


2 Onions; halved

1 Green Pepper; halved

3 Celery Ribs

1 Whole Chicken

20 c Water

12 oz. No Yolk Egg Noodles Extra Broad

5 lbs. Mixed Vegetables

5-6 TBL Chicken Base

3-5 TBL Creole Seasoning

1 TBL Black Pepper

1 tsp Mediterranean Sea Salt

Fill a stock pot with 20 cups of water add halved onions, green pepper, celery, and whole chicken. Boil until the chicken has cooked through; about 2 hours or so. Once the chicken is cooked thoroughly, transfer to a big bowl and pull the chicken from the bone and set aside.

Next remove onions, green pepper, celery, and discard. Fish out any fat that may be floating at the top of the chicken stock. Next season the stock with sea salt, freshly cracked black pepper, creole seasoning, and chicken base. Next add the mixed vegetables and allow to boil until the vegetables are tender. Add your chicken back to pot and re season if necessary. Turn the heat to medium high, and lastly add the egg noodles, cook until noodles are soft.

*This recipe is good for a crowd! It makes a lot. If you’ve finally tuckered yourself out on Chicken Noodle Soup, it’s always good to freeze it, just make sure to Ziploc it; double bag it. Club crackers pair well it this recipe. Good luck!



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