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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 6 |
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This is an easy recipe I created that has actually turned out to be a family favorite. Some of you might call it Chicken Noodle Soup; others might call it Chicken & Dumplings; we just call it yummy! From the kitchen of Tona Thornburg Court, Bridgeton MO. Ingredients:
2 (46 ounce) cans chicken broth |
6 cups water |
4 bay leaves |
1 teaspoon salt |
3 tablespoons onion flakes |
1 teaspoon poultry seasoning |
2 teaspoons refrigerated minced garlic (produce section of grocery store) |
2 teaspoons mccormick grill seasoning |
16 ounces frozen sliced carrots |
36 ounces frozen noodles |
1 deli herb roasted broiler, boned and cut into bite-size pieces |
Directions:
1. Use an 8 quart stock pot.
2. Put first 9 ingredients into stock pot. Mix well and bring to a rapid boil.
3. Add frozen noodles and chicken; mix well; bring to boil once again.
4. Reduce heat to low; simmer for 1 1/2 - 2 hours stirring about every 15 minutes. Cook until the noodles and carrots are al dente.
5. Be sure to remove bay leaves before serving.
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