Friday, January 28, 2011

Detroiter Chicken Soup

1/4 cup onion
1 rib celery
1 1/4 pounds raw chicken
12 cups water
1/4 cup chicken base
1 1/4 pounds wide egg noodles
lemon pepper

Chop the lemon and celery. Cut the chicken into small pieces. Put all the ingredients into a large stockpot and bring to a boil. After boiling for 3-5 minutes turn the heat down and simmer for 30-45 minutes. Yields 6-8 servings.

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