The classic chicken soup consists of a clear broth, often served with small pieces of chicken or vegetables, or with noodles or dumplings, or grains such as rice and barley. Chicken Noodles soup has also acquired the reputation of a folk remedy for colds and flus, and in many countries is considered a classic comfort food.
Traditionally, all kinds of chicken soup is prepared using old hens too tough and stringy to be roasted or cooked for a short time. In modern cities these fowl are difficult to come by, and broiler chickens (young chickens suitable for broiling or roasting) are often used to make soup; soup hens or fowl are to be preferred when available.
- 3 1/2 lb. broiler/fryer chicken, cut up and skinned
- 2 med. carrots, peeled and chopped
- 1/2 c. onion, chopped
- 2 celery stalks, chopped
- 2 1/2 tsp. salt
- 2 tsp. dried parsley flakes
- 3/4 tsp. dried marjoram leaves
- 1/2 tsp. dried basil leaves
- 1/4 tsp. poultry seasoning
- 1/4 tsp pepper
- 1 bay leaf
- 8 c. water
- 2 1/2 c. of medium egg noodles, uncooked
- Place first 4 ingredients in crock pot in order listed.
- Combine salt and next 6 ingredients: sprinkle over vegetables.
- Add 6 cups water; cover and cook on low setting 8 to 10 hours.
- Remove chicken and bay leaf; add remaining 2 cups water.
- Stir in noodles and cook, covered, on high setting 20 minutes.
- Meanwhile remove bones from chicken and cut chicken into bite size pieces.
- Add to crock pot, stir to mix.
- Cook 15 minutes on high setting, covered or until noodles are tender.