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Prep Time: 35 Minutes Cook Time: 120 Minutes |
Ready In: 155 Minutes Servings: 8 |
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I like making homemade noodles and I often add carrots, potatoes and corn to this soup. To me, homemade soup means homemade bread, too! Rich soup and fresh bread...what great country food at any time of year. Ingredients:
1 broiler/fryer chicken (2 to 3 pounds) |
2-1/2 quarts water |
1/2 medium onion, chopped |
3 teaspoons salt |
2 teaspoons chicken bouillon granules |
1/8 teaspoon pepper |
1/4 teaspoon dried marjoram |
1/4 teaspoon dried thyme |
1 bay leaf |
1-1/2 cups uncooked fine egg noodles |
1 cup chopped celery |
1 cup chopped carrots |
Directions:
1. In a stockpot, combine the first 9 ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Remove chicken; allow to cool. Strain broth; discard bay leaf.
2. Skim fat. Debone chicken and cut into chunks; return chicken and broth to pan. Add the noodles, celery and carrots; bring to a boil.
3. Reduce heat; cover and simmer for 25-30 minutes or until noodles and vegetables are tender. Yield: 8-10 servings.
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