I made this soup Saturday and it turned out ok. I wasn't super impressed with it, but it is Chicken Noodle Soup after all. I don't think I've ever had an amazing bowl of chicken soup. :) One caution-- be sure to watch how many noodles you put in! I for some reason read 1 lb, when it was only 8 oz. Whoops! I had to add some canned chicken broth to give it some liquid! The noodles kinda took over!! :)
- 1 gallon water
- 1 (4-6 pound) whole chicken, cut into pieces
- 1 large onion, peeled and halved
- 3 bay leaves
- 10 whole black peppercorns
- 2/3 bunch celery, leaves reserved
- 1 pound whole carrots
- 1/4 cup chicken bouillon powder
- 1 pound carrots, peeled and sliced
- 1/3 bunch celery, chopped and leaves reserved
- 1 (8 ounce) package dry egg noodles
- Place chicken and water in a large pot over high heat and bring to a boil. Reduce heat, cover and simmer, skimming fat as needed, 30 minutes.
- Place the halved onion, bay leaves, peppercorns, whole celery, whole carrots and lemon grass in the pot and simmer, covered 1 hour.
- Strain broth and reserve chicken. When chicken is cool enough to handle, remove skin and cut meat into bite-size pieces.
- Return strained stock to pot over high heat, and stir in chicken base, chopped celery and chopped carrots. Bring to a boil, then reduce heat, cover and simmer 20 minutes, or until carrots are tender.
- Chop celery leaves and stir into pot with the noodles. Simmer until noodles are cooked, about 10 minutes more. Stir in chicken and heat through.