CHICKEN (...NOODLE, DUMPLING, SPAETZLE) SOUP

Chicken (...Noodle, Dumpling, Spaetzle) Soup image

Provided by Family Favorites @Quinnn

Number Of Ingredients 10

1 pkg. (1.5 lbs) or 4 large chicken thighs
8 cups of very hot water
8 rounded tsp. better than bouillon roasted chicken base, or to taste
3 carrots, sliced on the diagonal
2 stalks celery with leaves, sliced on the diagonal
1 med-lg onion, chopped
1/4 tsp. pepper
ADD AT THE END
1 tb. dried parsley
1 1/2 cup wide noodles (two large handfuls) , spaetzle or soup dumplings. i like essenhaus amish egg noodles. (see photo below.)

Steps:

Add 8 rounded tsp. Better Than Bouillon to 8 cups of very hot water and set aside.
Chop carrots, onion and celery and add to large soup kettle. Add prepared bouillon and pepper to pot. Then add chicken thighs, skin side down.
Bring to a boil. Reduce heat to a high simmer and continue cooking, loosely covered, for 60-90 minutes or until chicken is fully cooked. (Depending on how big your pieces of chicken are.) Skim foam and discard, if necessary.
Remove chicken to a platter, allow to cool slightly and debone. Return chicken meat to pot. Add wide noodles and parsley, bring back up to a low boil and cook noodles as per package instructions. Check salt and pepper at end before serving.