21 Feb RECIPE ALERT: Chicken Noodle Soup
Our Senior Coordinator, Kronna Williams, prepared some chicken noodle soup for our Doe Fund men to stay warm during all of these cold winter days we’ve been having. Check out the recipe and stay warm!
Chicken Noodle Soup
1 (3 pound) whole chicken
4 Carrots, halved
4 Stalks celery, halved
1 Large onion, halved
4 Gallons Chicken broth, to cover
Salt and Pepper to taste
Directions: Put the chicken, carrots, celery, and onion in a large soup pot and cover with cold water. Heat and simmer, uncovered, until the chicken meat falls off of the bones (skim off foam every so often).
Take everything out of the pot. Strain the broth. Pick the meat off of the bones and chop the carrots, celery and onion. Season the broth with salt, pepper and chicken bouillon to taste, if desired. Return the chicken, carrots, celery and onion to the pot, stir together, and serve.