chicken and noodle soup with vegetables

How To Make chicken and noodle soup with vegetables

• Step 1
  Place the whole chicken or the chicken pieces in a heavy 6-quart kettle with the water, onion stuck with cloves, leek, carrot, 1 tablespoon salt and peppercorns.
• Step 2
  Bring to a boil and skim off any scum that forms on top.
• Step 3
  Reduce the heat and simmer for 2 hours.
• Step 4
  Correct the seasoning.
• Step 5
  If you are using chicken parts, cook until they are tender 45 minutes to 1 hour.
• Step 6
  Remove the chicken, skim excess fat from the broth, and then remove the vegetables. (If you are not serving the soup until the next day, it will be easier to remove the fat if the broth is cooled and then chilled).
• Step 7
  Pour the broth into a container, wash out the kettle, and then return the broth to it.
• Step 8
  Add the cut vegetables, the meat from the legs and thighs diced thoroughly.
• Step 9
  Bring to a boil again and cook just until the vegetables begin to tenderize and are pleasantly firm.
• Step 10
  Add the noodles (increase the amount if you like a very thick soup) and peas, and boil for 5 to 9 minutes or until they are cooked.
• Step 11
  Serve in heated soup plates or bowls and sprinkle with some chopped parsley.
• Step 12
  This deliciously filling soup is ideal for a Sunday supper, accompanied by buttered toast or hot rolls, perhaps followed by a salad or some excellent cheese and a bottle of red wine.
• Step 13
  Note: Other vegetables, such as spinach, cabbage, and zucchini, as well as mushrooms, may be added to the soup during the final cooking.
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!