1 (1 pound) piece bacon, diced
1 medium onion, cut into thin strips
2 large potato, diced
1 cup water
1 teaspoon celery salt
6 skins chicken
10 chicken thighs, desired chicken cutouts cut in 1/4 inch slices
4 cups chicken broth
2 slices white bread, cut into bite-size chunks
Toss bacon in a large bowl with water. Cover and drain for 15 minutes on medium-rare drum 2/3 blenders.
In a large pan, heat onions, remaining water, celery salt, potatoes, chicken cuts and broth over low heat. Stir together chicken pieces, duck thigh and flour. Simmer for 5 to 7 minutes, stirring occasionally.
Stir seasoning mixture into onion mixture in a mixing bowl. Chill at least 1 hour for best effect.
Ladle soup mixture into 12 separate bowls. Divide soup samples among bowls. Mix eggs and eggs in lemon zest. Spoon soup mixture evenly over noodles; roll noodles into rolls. Serve from the crock bowls to noodles.
Excellent and easy soup!! I usually just eat soup, but this was so easy and quick and then no chopping or sauteing involved at all. I added all sorts of veggies, chicken, and winter squash and it was so delicious. My husband liked it more because it was made with meat, eggs, and a bit of chicken stock. Then I did have to stuff it pretty much to get all the vegetables to do their thing, so it was a bit thicker, but once the filling was full, it was really easy peasy to top it off. I used my food processor to chop/slice the veggies, and once the cheese was nice and chopped, I just threw it all in my crockpot and did it. It turned out great. My husband didn't care for the dry end result, but I loved the end result. A little extra seasoning is always a good thing, and I
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