Homemade Chicken Noodle Soup

Chicken noodle soup is one of my specialties. The recipe I use varies in the way I prepare it each time. This is my own recipe, never written down, one of those experiments that come out of my head. As with many of my recipes, I will combine this and that; a handful of this and several shakes of that. When using a recipe, I rarely follow it completely the way it’s written.

This is a recipe for a slow cooker, but a large pot can be substituted. Adjust the seasoning to your liking.

3 1/2 to 4 lbs. fried chicken
1 large onion (or 2 medium) – diced
3 carrots, sliced
3 celery stalks, sliced
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons lemon pepper
1 teaspoon Basil
1/2 teaspoon thyme
2 teaspoons parsley flakes (crushed)
1/2 teaspoon sage
2 teaspoons beef broth (or 2 cubes)
2 teaspoons chicken broth (or 2 cubes)
1 1/2 to 2 tbsp. 100% orange juice
2 1/2 to 3 tbsp. egg noodles
5 c. of water
1C of water for broth

Wash the chicken well, remove the skin and trim excess fat. Place the chicken in the slow cooker with 5 cups of water (or enough to cover the chicken). Follow slow cooker instructions. In most cases, heat to 300 degrees until boiling, then simmer 3 to 4 hours. The chicken is done when the meat falls off the bone.

During the time you are cooking the chicken, chop the vegetables and reserve.

When the chicken is done, remove it from the pot, debone the chicken, and break it into pieces. Strain the broth for the small bones through a strainer. (You can also strain it through cheesecloth to catch some of the fat. The fat can also be removed by chilling the broth overnight and skimming off the layer of fat on top.)

Add all the broth back to the slow cooker. Place the broth in the cup of hot water and mix until dissolved. Add the broth mixture and orange juice to the slow cooker. Combine chicken, vegetables, and spices in the slow cooker. Heat the soup to a boil, then simmer for at least an hour or until the vegetables are tender.

Cook the egg noodles as directed, then add them to the pot. Cook another 30 minutes.

Makes about 4 1/2 quarts
Serves 10 (or 4 very hungry people)

Added notes:

The soup can be placed in smaller freezer-safe containers. The soup can be frozen for several months.