Chicken Noodle Soup

Source: Linda Stoops (2000)
Prep time: 15 minutesCooking time: 2 hoursTotal time: 2 1⁄4 hours


unboned medium chicken pieces (up to 5, thighs or legs are easier to debone)
1 cn
chicken broth (or 6 to 8 bouillon cubes)
2 q
1 pk
Amish or kluski egg noodles (8 to 12-oz)
vegetables of your choice (cut-up)
1⁄2 t
garlic powder (or 1 to 3 cloves fresh garlic)
1⁄2 t
chili (cayenne) powder
1⁄2 t
any herbs you like


Heat water and broth in pot until not-quite boiling (bubbles on bottom of pot). Add chicken. Cook for 2 to 2 1/2 hours, or until meat comes off bone. Put chicken in colander; debone and remove skin. Tear up meat and return to pot. Add herbs, garlic, chili powder, vegetables and noodles. Cook until noodles are done.