*I came up with this recipe years ago and it's my sister in law's favorite. I didn't have any boullion at the time I made this, so I used what I had on hand, that's why it uses the stuffing mix seasoning packet. It really makes the soup awesome...so I always use the seasoning packet and grind up the stuffing part in the food processor, freeze it and use as breadcrumbs. My SIL calls it "Nuclear Chicken Soup" because it really blasts a cold or flu...makes you feel better fast. We like to eat this with beer bread...good for sopping!
One whole frying chicken 3 quarts salted water (enough to cover chicken) 1 box (4 cups chicken broth) 1 package Reames frozen egg noodles 2 med. carrots, finely chopped 1 large onion, finely chopped 1 small bunch fresh parsley, finely chopped (or 1 TBSP dry) Seasoning packet from 1 box chicken flavored stuffing mix 1 TBSP dry rosemary, crushed to release oils 1 TBSP garlic powder (sounds like alot...but this is the "nuclear" part) 2 TBSP soy sauce juice of one lemon 3 dashes tabasco (or to taste) 1 cup white wine (optional) Black pepper and kosher salt, to taste
In a large stock pot, bring salted water to boil. Add chicken (cut up if you like) and onion. Bring to boil, reduce heat, cover and let simmer 1 1/2 hours. Remove chicken and let cool. Skin and debone, reserve meat. Add remaining ingredients (except egg noodles) return chicken meat to pot. Bring to boil, reduce heat and simmer until carrots are tender, about 1/2 hour. Return soup to boil and add noodles. Cook about 10 to 12 minutes and serve hot with crusty bread. Serves 8-10
