Recipe - Cooking Lives Homestyle Chicken Soup

1 3 to 3 One half pound chicken,
rinsed in cold water and
trussed and with extra
string le looped on the
end for easier retrieval
of cooked chicken
6 qt Water
3 Carrots, peeled and cut into
a large dice
2 lg Onions, peeled and minced
4 Celery ribs, washed and
minced
2 Leeks, split, carefully
washed and minced
1 tablespoon Each salt and cracked black
pepper
TIED IN A CHEESECLOTH
SACHET:
2 tablespoon Dried thyme
2 Bay leaves
3 Cloves garlic, peeled and
crushed

TO SERVE
2 cup Cooked broad egg noodles
3 tablespoon Chopped fresh dill

Rinse the chicken under cold water truss the legs but leave a loop of
additional string to help remove the cooked chicken form the pot by giving
you a loophandle to grab with tongs. Put the chicken in a large stock pot
with the cold water and bring to a boil.

Reduce to a strong simmer, but not a rolling boil, and continue to cook for
20 minutes, carefully skimming off fat and residue. Add the vegetables,
salt, pepper and herb sachet to the pot and

continue to cook for an additional 1 One half hours. Remove from the heat and
cool the soup slightly before removing the chicken with the help of the
looped string. Discard the cheesecloth sachet and skim any fat that has
risen to the surface. Cook the egg noodles according to the package
directions. Strip the skin off the chicken and discard the skin. Pull the
chicken meat from the bones, being careful to remove all the bones from the
meat, add the boneless meat back to the soup pot and discard the bones.
Bring the soup with the meat added back to the boil, simmer for 10 minutes

before adding the noodles and chopped dill. Cook 23 minutes before serving
in bowls with some additional dill as a garnish. Refrigerate promptly any

unused portions. If only part of the soup will be served at one seating,
divide the cooked soup into batches before adding the noodles and dill to
prevent the noodles form being overcooked when the r

emaining portions are reheated
Recipe By : COOKING LIVE SHOW #CL8755

Posted to MCRecipe Digest V1 #298

Date: Tue, 12 Nov 1996 15:22:06 0500

From: "Angele and Jon Freeman" jfreeman@netusa1.net