An old fashioned, hearty, versatile chicken soup that can be customized in many ways. Whether you're looking for chicken noodle, chicken dumpling or chicken whatever, this is your base recipe that you will use for years to come.
Now being used in our family for a fourth generation. The only addition I have made to the original, is to add Better Than Bouillon Roasted Chicken Soup Base along with it's self-made broth.
prep time15 Min
cook time1 Hr 30 Min
1 pkg. (1.5 lbs) or 4 large chicken thighs
8 cups of very hot water
8 rounded tsp. better than bouillon roasted chicken base, or to taste
3 carrots, sliced on the diagonal
2 stalks celery with leaves, sliced on the diagonal
1 med-lg onion, chopped
1/4 tsp. pepper
ADD AT THE END
1 tb. dried parsley
1 1/2 cup wide noodles (two large handfuls) , spaetzle or soup dumplings. i like essenhaus amish egg noodles. (see photo below.)
How To Make
Add 8 rounded tsp. Better Than Bouillon to 8 cups of very hot water and set aside.
Chop carrots, onion and celery and add to large soup kettle. Add prepared bouillon and pepper to pot. Then add chicken thighs, skin side down.
Bring to a boil. Reduce heat to a high simmer and continue cooking, loosely covered, for 60-90 minutes or until chicken is fully cooked. (Depending on how big your pieces of chicken are.) Skim foam and discard, if necessary.
Remove chicken to a platter, allow to cool slightly and debone. Return chicken meat to pot. Add wide noodles and parsley, bring back up to a low boil and cook noodles as per package instructions. Check salt and pepper at end before serving.
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Categories & Tags for Chicken (...Noodle, Dumpling, Spaetzle) Soup: