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Old 11-05-2008, 04:36 PM   #1
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Join Date: Jan 2008
Location: Eastern Iowa, USA
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Best Chicken Soup Ever

2 lb Chicken 1/4's (can sub pheasant or turkey)
1 Gallon of chicken stock or water
3 bay leafs
assorted vegies (diced) (I get one of the vegi-dip packs)
1 large onion (diced)
Salt & pepper to taste
1 pk of egg noodles
2 oz of White Wine

Place a small amount of butter or oil in a deep (6-8 Qt) pot, or burner safe roster over med-high heat. Place chicken parts in and brown on all sides. (aprx 10 min)

When chicken is browned, add onions, salt and pepper. Allow to cook for an additional 3-5 mins. (dont let the onions burn).

When onions start to soften, add chicken stock or water and bay leaves. Cover and allow it to simmer for 1 hour.

Remove chicken and allow to cool. While chicken is cooling, add the vegies to stock. When chicken is cool enough, de-bone and put chicken back into the pot.

Remove bay leaves and bring pot to a medium boil. Add noodles (as many as you want) and reduce the heat to low. Add wine and cover. Stur occationally until noodles are cooked.

Serve with Grilled Texas Toast or Garlic Bread

Prep time: 15 mins
Cooking time: 25 mins
Total time 1 1/2 hrs

NOTE: I take all of the chicken bones and put them in a second pot with a few vegies and a bay leaf and boil them in water to make my stock.
- Michael -

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