posted by SandyOH 03-04-102 6:45 PM
Chicken Soup with Stuffed Chicken
1 roasting chicken (about 4 pounds)
Stuffing:
8 slices bread, cubed
1 cup sliced mushrooms
1 rib celery, diced
1 cup diced onions
1/4 cup butter
1/4 teaspoon marjoram
Poultry seasoning (1/2 to 1 teaspoon)
2 beaten eggs
Salt and pepper to taste
Soup:
2 carrots, cut in chunks
2 ribs celery, with leaves
1 small onion
4 chicken bouillon cubes
1 teaspoon peppercorns
1 bay leaf
1 clove garlic
Enough water to cover chicken
Noodles for soup
Additional salt and pepper to taste
Prepare stuffing: Saute 1 cup onions, celery and mushrooms in butter until tender. Combine all other stuffing ingredients down to and including eggs, salt and pepper; mix well. Prepare the chicken and stuff the cavity. Leave the tail of chicken intact and push it up into the cavity and draw the side skins together. Sew securely with needle and thread. Stuff neck cavity and secure with needle and thread.
Place chicken in a large soup pot; add enough water to cover chicken. Add all remaining ingredients listed under soup ingredients, except noodles. Bring to a boil; reduce heat to a simmer. Also, skim off any scum as soup is simmering. Simmer about 1 hour, depending on size of chicken.
Remove chicken carefully with 2 slotted spoons onto a baking pan. Brush with melted butter; sprinkle with paprika and bake in hot oven at 375 F. for 25 to 30 minutes or golden brown. Put soup through a strainer; return to pot and bring to a boil. Add noodles and cook until tender. Garnish with fresh chopped parsley.
Serves 6-8
Note: Here is a delicious and easy way to prepare the traditional "Sunday Dinner"! Never will you taste a more delicious soup and the stuffed chicken ever so plump and juicy! The unique way it is put together should encourage anyone to prepare it with ease. The stuffing won't come out of chicken if you do a good job of sewing the openings!