Ingredients
- Servings: 12
- 1 gallon water
- 1 (4 pound) whole chicken, cut into pieces
- 1 large onion, peeled and halved
- 3 bay leaves
- 10 whole black peppercorns
- 2/3 bunch celery, leaves reserved
- 1 pound whole carrots
- 3 tablespoons chopped lemon grass (optional)
- 1/4 cup chicken bouillon powder
- 1 pound carrots, peeled and sliced
- 1/3 bunch celery, chopped and leaves reserved
- 1 (8 ounce) package dry egg noodles
Recipe
-
Preparation Time: 20 mins
Cook Time: 2 hrs
- place chicken and water in a large pot over high heat and bring to a boil. reduce heat, cover and simmer, skimming fat as needed, 30 minutes.
- place the halved onion, bay leaves, peppercorns, whole celery, whole carrots and lemon grass in the pot and simmer, covered 1 hour.
- strain broth and reserve chicken. when chicken is cool enough to handle, remove skin and cut meat into bite-size pieces.
- return strained stock to pot over high heat, and stir in chicken base, chopped celery and chopped carrots. bring to a boil, then reduce heat, cover and simmer 20 minutes, or until carrots are tender.
- chop celery leaves and stir into pot with the noodles. simmer until noodles are cooked, about 10 minutes more. stir in chicken and heat through.
Ready Time: 2 hrs 20 mins
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