Chicken Noodle SoupCreatively Sam's

In my younger years, I went on a quest to gather as many family recipes that I could. This recipe was given to me by my Dad’s sister, Aunt Emma, years ago. It was her mother’s recipe. I’ve tweaked it a little bit, but it’s basically my Grandma’s recipe. Enjoy!

You will need:

One whole chicken, diced veggies, (celery, carrots, onions)

One can of Chicken Broth, one can of mushrooms, and spices, (basil, parsley flakes, onion powder & garlic powder) and water.

I prefer to cook with out salt, adding it to the finished meal if needed, but you could certainly use onion salt & garlic salt instead of the powder.

Noodles, we like the extra wide ones.

This is where I tweaked it… I used a pressure cooker. You could use a 6 quart stock pot, but the cooking time is so much longer.

Remove the giblets from the chicken & rinse the chicken with cold water, inside & out. Place in the bottom of the pressure cooker & add the giblets. (heart & liver)

Add the can of mushrooms, diced veggies, can of chicken broth, spices & water to the fill line.

Close the lid on the pressure cooker, add the valve & once the pressure has built up, cook for 20 minutes.

After the 20 minutes is up, cool down the pot with cold water, remove the valve & then remove the lid.

Remove the chicken from the pot. I usually put it into a strainer over a bowl so I don’t lose any of the broth. Remove the giblets. (we don’t eat the giblets, but my little kitty, Two loves them)

While the chicken is cooling down, I boil the noodles, rinse them & set them aside. The chicken is usually cool enough to handle by the time the noodles are rinsed.

Once the chicken has cooled down enough to handle with out burning your fingers, remove the skin. Then remove the chicken meat from the bones. I like the texture of tearing the meat as well as cutting it into cubes. (watch out for those tiny bones!)