RON STONE'S MEMORIAL CHICKEN SOUP|
1 large chicken, 3 to 4 lb.
1 stalk celery, with leaves
1 onion, quartered
8 whole peppercorns
2 bouillon cubes or chicken
red pepper flakes (omit if
cooking for sick
minced onion, about 1 tsp. or
4 cans cream of chicken soup
1 (12 oz.) pkg. wide egg
In very large pot (I use a 6 quart one), simmer chicken,
celery, carrot, onion, peppercorns and 1 teaspoon seasoned salt
in 4 quarts water until chicken falls apart. Remove chicken
from pot; let cool, then skin, bone and tear into pieces.
Strain broth and return to pan, pressing as much of the liquid
from vegetables as possible through sieve. Bring to a boil.
Cook noodles in boiling broth 6 minutes. Add chicken broth
flavor packets or bouillon cubes, stirring to mix well. Stir
in cream of chicken soup (undiluted). Stir gently to dissolve
lumps, but try not to break the noodles too much. Stir in
chicken pieces. Add parsley flakes, red pepper flakes, minced
onion, pepper and additional salt, if desired. Sometimes I add
2 teaspoons finely minced celery, but usually I am too lazy to
bother. Heat through. Serve to hungry crowd with lots of
buttered cornbread. Enjoy!
Note: This soup recipe won an award at a cook off in
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