Homemade Chicken
Broth
(Noodle Soup)
NOTE:
This is a very basic and easy Chicken Broth. If you
can't find Chickens Feet (6-8 feet) use at least 2
Thighs, 2 Legs and Wings.
IMPORTANT: If using
Chickens Feet, you MUST wrap them up in
Cheese Cloth!!
You can also JUST use 12 or more Wings as well.
INGREDIENTS:
6-8 chickens feet
some cheese cloth
2 onions,peeled and quartered
1/2 cup baby carrots
2 stalks celery, diced
2-4 chicken bouillon cubes
dash salt and pepper
2 teaspoons dried parsley


DIRECTIONS:
Wrap Chickens Feet (or wings) in cheesecloth and tie it in a knot. Put in stock pot
with the rest of the ingredients.

Cover with water about 4 inches over the ingredients. Bring to boil, reduce to low,
cover (leaving a pinch open to release just a little bit of steam) and simmer for 2
hours.

Remove cheesecloth with chicken, discard if the feet, cool off and pick out chicken
meat if wings if making soup.
Strain into a bowl, remove and discard veggies (or set aside, cool, and dice up if
making Chicken Soup). Cool down broth and it can be frozen in tupperware.

NOTE: If making soup, use linguine noodles broken up small and reboil drained
soup, adding noodles till done.
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