Old Fashioned Chicken Soup Recipe
Ingredients
| 1 1/4 pounds chicken parts | ||
| 2 ribs celery, cut into 1/2-inch lengths | ||
| Onion | 1 , sliced | |
| Hot water | 4 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Bay Leaf | 1 | |
| Peppercorns | 1 Teaspoon | |
| Thyme leaves | 1/2 Teaspoon | |
| Whole clove | 1 | |
| Chicken bouillon cubes | 2 , flavored | |
| 1/2 to 3/4 cup fine egg noodles | ||
Directions
1. Place chicken parts, celery, carrot, onion, hot water, bouillon cubes, and salt in a 3-quart glass casserole. Wrap bay leaves, peppercorns, thyme leaves, and clove in a square of washed cheesecloth or washed undyed cotton or linen. Tie herb bundle with string and add to casserole. Cover. Set microwave oven at Cook Cycle 1 (power level 10) for 8 to 10 minutes, and then Cook Cycle 2 (power level 4) for 22 to 25 minutes.
2. Add noodles to soup. Cover. Microwave at Cook Cycle 1 (power level 4) for 7 minutes. Let soup stand 8 to 10 minutes longer, or until noodles are completely tender. Remove chicken meat from bones before serving, if desired. Discard herb bundle.
2. Add noodles to soup. Cover. Microwave at Cook Cycle 1 (power level 4) for 7 minutes. Let soup stand 8 to 10 minutes longer, or until noodles are completely tender. Remove chicken meat from bones before serving, if desired. Discard herb bundle.
Chef
