Chicken Noodle Soup (Dutch)
Yield
8 servingsPrep
15 minCook
135 minReady
150 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
chicken
|
|
| 3 | quarts |
water
cold |
*
|
| 1 | each |
onions
sliced |
|
| 1 | each |
carrots
sliced |
|
| 1 | each |
bay leaves
|
*
|
| 1 | teaspoon |
parsley leaves
|
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
chicken
|
|
| 3 | quarts |
water
cold |
*
|
| 1 | each |
onions
sliced |
|
| 1 | each |
carrots
sliced |
|
| 1 | each |
bay leaves
|
*
|
| 5 | ml |
parsley leaves
|
|
| 1 | x |
salt and black pepper
|
*
|
Directions
Wash and clean chicken carefully; cut in pieces.
Cover with the cold water.
Add the vegetables and seasoning and let simmer for 3 hours or until chicken is tender.
Skim off fat.
Remove the chicken and add 2 cups of noodles and cook 15 minutes.
