Chicken Noodle Soup Using Chicken Legs

Butter or Coconut Oil for cooking.

Chicken noodle soup using chicken legs. As you can see I keep. Discard bones cut meat into bite-size pieces and add back to soup pot. I recommend using small whole chicken with fat trimmed and skin removed.

Chicken thighs are a classic cut of chicken for making chicken noodle soups. Fill the pot with cold water 34 full. Drumsticks thighs or legs.

Season with salt and pepper and place over medium. Remove chicken from pot and set aside to cool. In general a white meat cut or dark meat cut can both work in a chicken noodle soup.

Combine chicken cut vegetables 1 Tbsp. Heat oil in a large pot over medium heat. Lets see what cuts of chicken work great in this noodle soup.

1 12-2 pounds of drumsticks or chicken legs 4 carrots peeled stemmed cut in half lengthwise and cut into 1 inch pieces 4 celery sticks washed ends trimmed cut in half lengthwise and cut into 1 inch pieces 1 onion peeled and diced 1-3 garlic cloves peeled and put through the garlic press optional 1 bay leave optional. Black peppercorns and 2 dill sprigs in a large pot. Add some salt and pepper.

Reduce to a simmer and cook uncovered for 5 minutes. Add 6-8 cups of water more or less depending on if you want a. Celery stalks optional kosher salt.