try this: homemade chicken soup.

Easy on the stomach and always delicious.  Not to mention easy to make! Here's the recipe for a 16 quart pot of soup, which for some people might be a bit too much soup.  So just cut it down accordingly.

Ingredients

(2) 5lb roasting chickens

4lbs of carrots, peeled and chopped

1 1/2 stalks of celery, chopped

4 yellow onions chopped

1 cup fresh chopped parsley

1 package of egg noodles

Directions

Remove gizzards from chicken and rinse inside out.  Place in soup pot and fill with water, enough to cover the chicken.  Bring to boil and simmer for 45 minutes.

Add in vegetables, bring to boil and simmer for 30 minutes.

Take out chickens, remove from bone, shred and place back in soup.  (If you taste the soup and feel that the chicken did not produce enough flavor, add a couple chicken bouillon cubes for flavor).

In a separate pot, boil water and cook egg noodles.  Add noodles into bowls when serving soup.

You can refrigerate soup up to one week but keep noodles separate as they will get mushy if kept in the soup pot.

Comments

[Emily Jane]

Thanks for commenting on my guest post over at Aly's today! And for sharing this recipe - I've always wanted to try making soup from scratch and this looks like a great place to start :)

[Katy Mary]

Looks delish! and easy which I love. I made chicken soup when I was sick a couple of weeks ago, it was the perfect meal for a sick day.

[Mara]

yum this looks amazing! It's raining in LA today so this would be perfect :)

[supra shoes]

yum this looks amazing! It's raining in LA today so this would be perfect :)