Chicken Soup

Directions:

Season the chicken with the paprika, thyme,and pepper. Put it in the Instant Pot with the lemon juice, garlic cloves, 3 cups of water. Cook on high pressure for 25 minutes (longer if the chicken is bigger than 4 lbs, a couple less if it’s smaller), then NPR. Save the broth. If you don’t have an Instant Pot, cut chicken into pieces, place in a stock pot, and cover with about 8 cups of water. Bring to a boil over medium-high heat, reduce heat to medium-low and simmer for 30 – 40 minutes, or until chicken is fall-off-the-bone tender.

Using a slotted spoon, remove the chicken and garlic cloves from the pot. Discard the garlic cloves. Skin the chicken and pull the meat off the bones. Set the meat aside.

If you cooked your chicken an Instant Pot, pour the broth into a stock pot, if you made it on the stove, leave it in the pot. In the stock pot containing the broth, add the bone broth concentrate and enough water to equal about 8 – 9 cups of liquid. Stir in all of the seasonings for the soup except for the parsley. Bring to a simmer and cook for about 10 minutes.

Add the diced celery, carrots, and noodles. Cook until the egg noodles are just about done – approximately 18 minutes.

Add the chicken and cook until the noodles are done. Stir in the chopped parsley. At this point, if you want a thicker soup, you can either thicken it with a butter & flour roux (1 TB of melted butter mixed with 1 TB flour) or a little cornstarch slurry (1 TB of cornstarch mixed with 1/4 cup cold water). Mix your thickener is a small bowl and gradually stir into your soup. Simmer until soup has reached your desired consistency.