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Grandma's Chicken Soup

Preperation & Cooking Time: 30 mins
Ingredients:
1 whole organic Chicken or ask our butchers to cut it into pieces
1 large Onion – diced to 1cm x 2 cm
2 large Carrots – peeled & sliced 1cm thick
3 sticks Celery – sliced 1cm thick
Massel Chicken Style stock cubes
1 Packet long thin EGG noodles (not pasta!)
½ Cup finely chopped parsley
Freshly ground pepper
Water

Wash whole chicken inside and out and trim any excess fat. Put into a large stock pot and just cover with water (approx 3 litres). Bring to a boil and after a couple of minutes, start skimming off all the white bubbly bits that come to the top. Skim for about 3 minutes, till water is basically clear. Add Massel chicken stock cubes and onion. Stir, then add carrots & celery, stir again.

The secret of this soup is the love you put into it! Turn hotplate down to as low as possible and simmer for one hour with a lid on. Stir soup every 10 minutes or so. It should be bubbling VERY gently. After an hour put in about one third of the packet of egg noodles, crushed up as you put them in. Cook for further 15 mins still on very low and stir every 5 minutes. Just before serving, add parsley and grind some pepper into the soup and stir through. Use tongs to tear chicken meat from bones and place in the bottom of a large soup bowl, then ladle soup & vegies over the top, making sure to get plenty of noodles from the bottom & parsley into each serve.

 
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