Comment: I don't always wait until the next day to eat the soup. You can defat the soup by skimming it with a few paper towels or dropping some ice cubes in the soup. The fat will cling to the ice cubes. If you can wait until the next day though, you will probably get a lot more fat out


  • 2 pounds chicken parts(breasts, back, legs, wings)
  • 1 large onion, chopped
  • 3 large carrots, peeled and cut into 2-inch segments, then halved
  • 3 stalks celery, without leaves, cut into 2-inch segments
  • 1 bay leaf
  • 1 teaspoon pepper
  • 1 teaspoon thyme
  • 1/4 teaspoon nutmeg
  • 3 chicken bouillon cubes
  • 1/2 cup chopped parsley
  • Salt to taste
  • 2 cups egg noodles


Rinse chicken parts; quarter breasts. Place in large, uncovered stockpot with 12 cups cold water. Bring to rolling boil, reduce heat, and allow to simmer for 30 minutes, skimming off scum that rises to the surface. Add all other ingredients, except noodles. Place lid on pot and cook over low heat 3 to 4 hours.

Remove from heat, and when cool enough to handle, remove chicken parts. Pick all meat from bones, discard skin, and return meat to pot.
Refrigerate overnight.

Next day, carefully skim off all fat that has congealed on surface of soup. Bring to a boil and add noodles. Boil 10 minutes, or until noodles are tender. Discard bay leaf. Serve at once. Serves 6 to 8

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Submitted 6/13/05.
Source: Square Meals:Jane & Michael Stern
Submitted By: Linda Wilson
Chicken Noodle Soup