Homemade Chicken Soup For Cold Winter Days




One 4-pound) entire rooster
Or 2 lbs rooster wings and a couple of lbs rooster drumsticks

1 onion, halved throughout the equator
2 carrots, washed and lower in thirds
2 stalks of celery, washed and lower in thirds
1 head garlic, lower in half throughout the equator
1 bay leaf
10 sprigs thyme
1/2 teaspoon black peppercorns
14-15 cups water


To a big pot add the rooster, onion, carrots, celery, garlic, bay leaf, thyme, peppercorns, and water to cowl about 14 cups. Deliver to a simmer over medium-high warmth. Skim the highest of the broth of any impurities that rise to the floor. Regulate the warmth to keep up a mild simmer. Simmer the broth, uncovered, for two hours, skimming as wanted.

Take away a large bowl and funky.
Hen broth and return it to the soup pot.
Take away the meat from the bones and put aside.



2 celery stalks, chopped
2 carrots, sliced
1 onion, chopped
Salt and pepper to style
1 massive thyme sprig
½ cup chopped celery
8 9z skinny noodles {I take advantage of skinny spaghetti}
Cooked rooster
Selfmade broth.


Deliver the broth to a boil. Add the greens and prepare dinner for five minutes. Add the noodles and prepare dinner till al dente.
Add the rooster and seasoning. Warmth till the elements are sizzling. Serve or refrigerate till wanted.