My mom used to make this soup by the gallon. I remember the giant silver stockpot filled with 2 gallons of soup. Luckily, I was able to squeeze the recipe out of her and size it down to feed 4-6 people instead of an army. It's delicious in it's simplicity and I hope you give the recipe a try.
If you'd rather make chicken and dumpling soup, my mom also has a recipe for that: https://brock280.wixsite.com/mysite/blog/my-mother-s-chicken-and-dumpling-soup
The amount of broth in the soup depends on how much water you add.
Ingredients:
Bone in chicken, 3-4 thighs
Water (6-14 cups)
Salt
Pepper
Garlic powder
½ bag medium or wide egg noodles
1 cup carrots, diced
1 cup celery, diced
1 medium onion, diced
3-4 cubes crushed chicken bouillon (or to taste)
Directions:
Season chicken with salt, pepper, garlic powder. Boil in a pot on medium heat with water until cooked through, about an hour (until chicken is tender).
Leave the broth in the pot. Remove chicken and set aside until cool enough to handle. Remove meat from bones; discard bones and skin.
Add more water to the pot if it looks low and heat up the water and add in carrots, celery, onion. Cook until soft, about 20 minutes. Add chicken bouillon until the right taste. Once boiling, turn off heat. Put noodles in and put the lid on and let sit until noodles are cooked. Add chicken back in.
Stores up to one week in the refrigerator or up to three months in the freezer.
4-6 servings.
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