When I make soups, I make a big soup pot full. That gives me enough for 4-6 meals for the two of us. I never serve soups on the day I make them. Soups need to stand at least overnight (refrigerated) for the flavors to meld. This recipe will make about 5 quarts of soup.
Ruth's Chicken Squash Soup
8-12 skinless chicken legs and/or thighs
6 qts water
1 small green pepper, chopped
3 c chopped celery
2 med onions, chopped
1 carrot, chopped
1/4 c fresh tarragon, chopped
1/4 c fresh oregano, chopped
some fresh ground pepper
3 yellow summer squash, quartered and sliced
2 T low-sodium chicken boullion granules
6 oz fine (thin) egg noodles
1. Rinse chicken. Put it in the soup pot.
2. Add the water, onion, celery, carrot, and green pepper. Also add the ground black pepper.
3. Bring to a boil, then simmer for an hour or until chicken is falling off the bone.
4. Scoop out the chicken with a slotted spoon and cool slightly. Pick all the meat off the chicken bones.
5. While chicken is cooling, put the tarragon, oregano, summer squash, boullion, and noodles into the pot. Bring to a boil and simmer.
6. Add the chicken back to the pot.
7. When noodles are done, remove from heat.
Decant into cartons for freezing. Keep one out for fresh soup the next day.
