Pennsylvania Dutch Chicken Noodle Soup - Bell & Evans
An old Pennsylvania Dutch favorite, this staple comfort soup, Pennsylvania Dutch Chicken Noodle Soup, will warm you up from the inside out.
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Cooking tools:
- Cheesecloth
- Fine-mesh sieve
- Stockpot
- Stove
- Spoon
- Paper towel
- Chef's knife
- Cutting board
- Measuring spoon
- Serving bowl
Ingredients
- 2 lb Bell & Evans Chicken Breasts and Legs
- 2 Bay leaves
- 1 Small Onion, halved
- 2 Cloves Garlic, peeled and crushed
- 1 tsp Dried thyme
- 5 quarts Water
- 2 TB Olive oil
- 3 Stalks Celery, finely diced
- 2 Large Carrots, quartered and thinly sliced
- 1 Onion, finely diced
- Salt
- pepper
- 12-16 oz Egg noodles
- 4 TB Fresh parsley chopped
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