This recipe only uses the seasoning in bouillion cubes and on the Schwann's vegetables, but it makes a delicious meal. It's also one of the easiest-to-prepare soups that I make.
- 5 quarts of water
- One whole chicken, cut up
- 2 celery stalks, cut
- 4 oz carrot slices
- 1 slice of whole onion, cut
- 8-10 peppercorns
- 18 chicken bouillion cubs
- 1/4 package Schwann's Fire Roasted Veggies (you can substitute celery, cut red peppers, and carrots)
- 1/2 c mixed veggies
- 5 oz wide egg noodles
Bring 1 to a boil. Add 2-6 and cook for 2.5 hours. After 2.5 hours, strain out the broth, cut the chicken meat from the bones, and and take out 3-6. Pull all the meat off of the chicken and add to the broth. Add 7-9 to the broth, bring to a boil, and cook for 15". Add 10 and cook 5-7 minutes. Serve with fresh bread (if y'all got it).
Process: Add bouillion to water. Bring to boil. Add chicken. Cook thoroughly. Skim off fat. Skim out 3-6 and cut chicken from the bones. Add veggies. Cook for one hour. Add egg noodles for chicken noodle soup.