It does not get any better than this…
- 2 large cans Chicken Broth
- 1/2 package of celery
- 4 large carrots
- 1/2 med white onion
- 1/4 cup veg oil
- 6 chicken leg quarters
- 1 pkg wide egg noodles
- Salt and Pepper (to taste)
- Heat over to 450. wash and Season chicken with salt and pepper (to taste).
- Place in large cast iron skillet or large baking dish (Cast Iron preferred).
- Cook uncovered for 30 minutes.
- Add 2 large cans Chicken Broth to a large pot and put on simmer (low).
- While chicken is cooking, chop celery, carrots and onion (not to thin but not to think).
- Heat 1/2 cup of veg oil in large skillet.
- Add vegetables and saute for 15-20 on high, Constantly stirring.
- Strain cooked vegetables (remove all veg oil).
- Add vegetables to simmering broth.
- Remove chicken from oven. Allow to cool about 10 minutes, if you can wait that long.
- Strain the chicken but do not discard the broth/dripping.
- Add it to the pot of veggies and broth.
- Remove the chicken from the bones and add to the pot (remove all skin , fat and tendon or any tuff parts).
- Add prepared chicken to broth and veggies.
- Add 1 Large bag of Egg Noodles.
- Boil soup on Med for 25 minutes.
- Let cool before serving.
Enjoy.! :0)
Allow soup to cool before storing in refrigerator. Can be frozen up to 3 months.
Recipe courtesy of Chef David Slice.
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