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Chicken Noodle Soup II Recipe

Ingredients

1 (4 pound) whole chicken, cut into pieces

1 cup water

3 stalks celery, finely chopped

3 carrots, finely chopped

1 teaspoon sherry

2 quarts chicken stock

2 onions, peeled, coarsely chopped

2 potatoes, peeled and cubed

2 bay leaves

salt and pepper to taste

Directions

In a large pot over high heat, combine chicken, water, celery, carrots, sherry, chicken stock and onions. Season with salt and pepper to taste. Simmer 65 to 70 minutes, until potatoes are tender.

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Comments

Keren Mells writes:

⭐ ⭐

I added more chicken just because I had leftovers. I did add the eggs which I was reluctant to do because I am not a huge fan of eggs mixed with my food. I did like the added chicken. Although it is a very liquid dish, it was still very flavorful. I did add more chicken broth because I was concerned there would be too much Chicken. I did not care for the dish at all. I will make it over and over. Its a very tasty dish but you definitely do NOT need much. I did over do the potatoes because I tried to force myself to add more potatoes and they were way too mushy to eat. This is not a staple, but something I will add to my rotation often.