INGREDIENTS:
- 3 Tbsp. olive oil - 3 cloves garlic chopped - 1 onion chopped - 4 celery stalks chopped - 4 large carrots chopped - 12 cups water - 1 whole 5-6 lb. chicken - 2 chicken bouillon cubes - 2 bay leaves - 4 Tbsp. fresh parsley - 2 1/2 cups egg noodles - 1/4 Tsp. salt - 1/4 Tsp. pepper
Step 1
Mince 3 cloves of garlic and 1 onion. Dice 4 stalks of celery and 4 large carrots.
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Step 2
Heat 3 Tbsp. olive oil in a large soup pan. Add garlic, onions, celery, and carrots along with a pinch salt & pepper. Sauté for 5-6 minutes.
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Step 3
Add 12 cups of water and 1 whole chicken to the pot. Bring to a boil. Reduce heat to low. Simmer for 2 hours. After 2 hours, remove chicken and only add the meat back.
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Step 4
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Add 2 chicken bouillon cubes, 2 bay leaves, and 4 Tbsp. parsley, boil again. Then, reduce heat to simmer and add 2 1/2 cups egg noodles. Simmer for 30 min.
Step 5
Serve in bowls, and top with fresh parsley, salt and pepper.
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EAT UP!
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