1. Cover the chicken with water in a stock pot and bring to a boil; reduce the heat and simmer, uncovered, for about 30 minutes, skimming the protein foam that forms. 2. After the foam has subsided, add the bouillon, curry powder, allspice and bay leaf; simmer uncovered, for 2 hours. 3. Remove the chicken and allow to cool. 4. Remove the allspice and bay leaf with a slotted spoon and discard. 5. Add the onion, carrots and celery to the stock and simmer for another hour or until the vegetables are tender. 6. Once the chicken is cooled, remove skin and bones and discard; add the meat to the stock. 7. Season to taste with salt and pepper. 8. Add the parsley; stir. 9. Serve with egg noodles. 10. Note: I like to serve the noodles seperately and let each person ladle the soup over their noodles, for I find that if you mix the noodles into the soup, it eventually sucks up all the broth. ---------------------------------------------------------------------------
Nutrition
Ingredients
