Home-style Chicken-noodle Soup Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
3 lbs: Broiler chicken, cut up
4 cup: Water,
1/2 cup: Chopped onions,
1/2 cup: Chopped celery,
1/2 cup: Carrots, chopped
1 tbsp: Chicken bouillon --,
Granules,
2 tsp: Poultry seasoning,
16: Whole peppercorns,
1 cup: Noodles, medium
1 tsp: Salt,
Directions:
In deep 4-quart casserole, arrange chicken with bony pieces in center
and meaty pieces to outer edges. Add water. Stir in onion, celery,
carrot, chicken bouillon granules and poultry seasoning. Tie
peppercorns in cheesecloth and add to soup. Cover. Microwave at full
power (high) for 20 minutes or until beginning to boil. Microwave at
30% (medium low) for 15 minutes. Rearrange chicken pieces. Stir in
noodles, being sure noodles are under broth. Cover. Microwave at 30%
(medium low) for 30 minutes or until noodles and chicken are tender,
stirring several times and giving dish a half turn once. Remove
chicken pieces and peppercorns from soup. Skim excess fat from soup.
Remove bones and skin from chicken. Discard bones and skin. Cut up
chicken and return to soup. Microwave soup at full power (high) for 5
to 6 minutes or until heated through.
EAT-L - Chris Marksberry crissyma
Recipe By : HP Books/Pat Jester
Source from luhu.jp
and meaty pieces to outer edges. Add water. Stir in onion, celery,
carrot, chicken bouillon granules and poultry seasoning. Tie
peppercorns in cheesecloth and add to soup. Cover. Microwave at full
power (high) for 20 minutes or until beginning to boil. Microwave at
30% (medium low) for 15 minutes. Rearrange chicken pieces. Stir in
noodles, being sure noodles are under broth. Cover. Microwave at 30%
(medium low) for 30 minutes or until noodles and chicken are tender,
stirring several times and giving dish a half turn once. Remove
chicken pieces and peppercorns from soup. Skim excess fat from soup.
Remove bones and skin from chicken. Discard bones and skin. Cut up
chicken and return to soup. Microwave soup at full power (high) for 5
to 6 minutes or until heated through.
EAT-L - Chris Marksberry crissyma
Recipe By : HP Books/Pat Jester
Source from luhu.jp
Tags
Poultry