• 4 large bone-in chicken breasts, skin and fat removed
• 2 spring onions
• 2 ribs of celery
• 1 potato, cut into chunks
• 3 carrots, cut into chunks
• 1 -2 inch piece of bell pepper
• 1 -1 inch piece of fresh ginger
• 1/2 teaspoon dried thyme leaves
• dash of dried basil & oregano leaves
• 4 quarts of water
• salt as needed
• 1 -8 oz package thin egg noodles

Add everything but the egg noodles to a large stockpot and bring to a boil. Reduce heat to a low simmer and cook 25 minutes to cook the chicken.

Remove the chicken and let cool to the touch. Keep the broth barely simmering. Debone the chicken breaking meat into bite size pieces and set aside. Return the bones to the broth and bring back to a boil. Simmer for 15 minutes.

Pour the broth through a mesh strainer or cheesecloth for a clear broth or a colander if you don''t mind a few herbs floating around. Return broth to the stockpot and taste adding more salt if needed.

Bring broth to a rapid boil and add the egg noodles. Cook for about 6 minutes and stir in the chicken. Reduce heat to a very low simmer and cook another 10 minutes.

Serve with hot biscuits, toast points or crackers.

by Pak101.com (few years ago!) / 1242 views