Chicken Noodle Soup

This recipe only uses the seasoning in bouillion cubes and on the Schwann's vegetables, but it makes a delicious meal.  It's also one of the easiest-to-prepare soups that I make.

1. 5 quarts of water
2. One whole chicken, cut up
3. 2 celery stalks, cut
4. 4 oz carrot slices
5. 1 slice of whole onion, cut
6. 8-10 peppercorns
7. 18 chicken bouillion cubs
8. 1/4 package Schwann's Fire Roasted Veggies (you can substitute celery, cut red peppers, and carrots)
9. 1/2 c mixed veggies
10. 5 oz wide egg noodles

Bring 1 to a boil.  Add 2-6 and cook for 2.5 hours.  After 2.5 hours, strain out the broth, cut the chicken meat from the bones, and and take out 3-6.  Pull all the meat off of the chicken and add to the broth.  Add 7-9 to the broth, bring to a boil, and cook for 15".  Add 10 and cook 5-7 minutes.  Serve with fresh bread (if y'all got it).

Process:  Add bouillion to water.  Bring to boil.  Add chicken.  Cook thoroughly.  Skim off fat.  Skim out 3-6 and cut chicken from the bones.  Add veggies.  Cook for one hour.  Add egg noodles for chicken noodle soup.

Comments

[Jollibee Food Corporation]

I've cook this recipe yesterday for my sick husband.He is now recovering.Thanks for sharing this recipe.

-Ava