In a 6 qt pot, simmer chicken, celery stalk, carrot, onion, peppercorns and seasoned salt in 4 qts of water until chicken falls apart. When cooked, remove chicken from pot. Let cool, then skin, bone, and tear into pieces; set aside.
Strain broth and return to pan, pressing as much of the liquid from vegetables as possible through the sieve. Bring to a boil. Cook noodles in boiling broth for 6 min. Add chicken bouillon cubes, stirring to mix well. Stir in cream of chicken soup. Stir gently to dissolve lumps, but try not to break the noodles too much.
Stir in chicken pieces. Add minced onion, pepper, minced celery, parsley flakes, red pepper flakes, and additional salt, if desired. Heat thoroughly.
Originally Submitted
8/9/2009
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