Ingredients
- Serves: 8
- 3 lbs. chicken quarters, thighs and legs
- 32 oz. chicken broth + 4 cups water
- 1 onions, cubed
- 3 celery stalks, with leaves, cut into about 3 pieces each
- 3 large carrots, cut into about 3 pieces each
- 2 tsp. sea salt
- 2 tsp. coarse ground pepper
- 1 box (12 oz.) organic cream of chicken soup
- 3 cups egg noodles, medium size
- 2 Tbl. parsley, dried or ¼ cup fresh parsley, chopped
Instructions
- In a large stock pot, put the chicken quarters, chicken broth/water, onion, celery, carrots, salt, and pepper. Cover and bring to a boil. Reduce heat to medium high or medium keeping a simmering rolling boil. Put the lid slightly askew to let steam escape.
- Cook for about 1 ½ hours. Remove chicken from the pot and put on a parchment paper covered cookie sheet. Use tongs to pull off the meat and put in a bowl. Return the bones, still with meat on them probably, to the pot and cook another 30 minutes. Remove the bones and clean the bones then discard.
- Use a strainer to pull out the carrots, celery and onions. Put on a large plate. Smash well into a thick mixture (you can put in the food processor and give it a whirl). Pull out any stray bones or chicken skin from the stock. Add the veggie mixture back to the pot.
- Turn heat to medium low. Add the cream of chicken soup and blend into the stock. Add the egg noodles and mix. Add whatever amount of chicken meat back into the soup that you want to. Cover and let it cook about 30-45 minutes or until the noodles are tender. Add the parsley, blend and serve.
Notes
I don't put much of the chicken back into my soup. I find that enough is already there just from what falls off the bones.
You can freeze the chicken meat or return to your soup!
https://allyskitchen.com/bone-stock-chicken-soup/
