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Method:
Wash and put 1 cup up fryer in large pan or dutch oven. Keep the chicken breasts for another meal. Cover with water about 1 inch over the chicken. Sprinkle with salt, pepper, and parsley. Bring to a boil and simmer for 90 minutes. Remove chicken.
Add following to the remaining broth:
2 carrots, sliced
2 stalks celery, sliced
1 small onion, diced
1 or 2 chicken bouillion cues
chicken meat pulled from bones and cut up
Cover, and simmer for 30 minutes. At this time, corn can be added for a chicken corn soup if desired. Add 1 cup of egg noodles and simmer for 15 minutes more.
If you find there's not enough broth left, more water and another bouillion cube can be added.
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