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Published on Jul 20, 2012
Chicken Noodle Soup Recipe - With Fresh Herbs and Vegetables
1 large fresh chicken giblets removed and cleaned
1 teaspoon white pepper 1 teaspoon red pepper 2 teaspoons garlic powder 2 teaspoons salt
1/2 pound long or bow tie noodles 1 teaspoon dried italian herbs 1 teaspoon fresh thyme and basil 1 carrot sliced 1 onion chopped 4 - 5 garlic cloves
2 tablespoons Better than Bullion Chicken stock
1. Rub dry ingredients on chicken. 2. Bake for 90 minutes at 350 degrees turning over every 30 minutes 3. Allow chicken to cool. Carve and put the remainder of meat, bones, skin, juices into boiling pot. 4. Cover pot with water and simmer for 90 minutes. 5. Remove everything except broth and meat, refrigerate overnight. 6. Skim off fat. Simmer and add chicken stock, fresh herbs and carrots. 7. Boil 1/2 pound of pasta for 7 minutes. Strain and add to the soup. 8. Simmer another 15 minutes and serve.