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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 8 |
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Classic chicken noodle soup. You can use just chicken breasts instead of the whole chicken, but if I do that I usually add a couple of cans of chicken broth for more flavor. Ingredients:
2 1/2 to 3 lb. frying chicken, cut up |
10 c. water |
2 tsp. instant chicken bouillon |
1/2 c. chopped onion |
1 1/2 tsp. salt |
1/2 tsp. pepper |
1 bay leaf |
1 c. sliced celery |
1 c. thinly sliced carrots |
1/4 c. chopped onion |
2 c. egg noodles |
Directions:
1. In 5 quart Dutch oven, combine chicken and water. Bring to a boil. Reduce heat, cover and simmer 15 minutes. Skim off any scum that rises to the surface. Add bouillon, 1/2 cup onions, salt, pepper and bay leaf. Simmer, covered, an additional 35 to 45 minutes or until chicken is tender. Remove chicken from broth. Remove chicken from bones and cut into bite size pieces. Skim fat from broth.
2. Stir in the chicken, celery, carrots and 1/4 cup onion. Bring to a boil. Reduce heat, cover and simmer 15 minutes or until carrots are crisp-tender. Remove bay leaf. Bring to a boil. Drop noodles into boiling soup. Cook 5 to 10 minutes or until noodles are tender.
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