CHICKEN SOUP BARB FANKHAUSERS STYLE
INGREDIENTS
  • Servings: 5
  • Stock pot filled 3/4's full of water
  • 3 Chicken wings, legs or thighs
  • Celery leaves and 1/4 of a stalk of celery whole
  • Onion salt or powder
  • 2-3 shakes Parsley flakes
  • 2-3 shakes of Pepper
  • 1 box (2 pkgs) Lipton soup mix
  • Chicken Bullion cubes
  • 1 can sliced Carrots well strained
  • Wide egg noodles
DIRECTIONS
  1. Add Chicken, Celery, Onion Salt or powder, parsley, pepper to pot
  2. Open soup pkgs and put bowl under strainer and dump pkgs in strainer to strain out the seasoning into bowl.
  3. Add Soup seasoning and 5 Chicken bullion cubes to pot
  4. Bring to a boil then simmer 1 hr
  5. Remove Chicken and bones or fat globs
  6. Taste add more Chicken bullion if needed
  7. Add about 1/2 bag of noodles (Amount varies by amount of broth DON'T ADD TOO MANY!!! or your soup will be paste)
  8. Add Carrots
  9. Simmer 'bout 3 more mins then shut off heat
  10. Let sit 'till noodles are done (Turning off heat helps noodles not to turn mushy stir lightly too)
  11. *Options: Can add some minced garlic in bottom of your bowl/cup before adding soup.
  12. *NOTE: Make sure to cup your hands around bowl/cup and breath in steam for a few mins if you are congested
RECIPE BACKSTORY
My mother's version of a 'Get you well' Chicken soup. Bone soups are very good for you and chicken soups are still used as medicine in many households including ours! Both this version and my Great Grandmother's version 'Linda Williamson's Chicken Soup' are very good for colds and flu! It even helps sick animals by the dropperful :)