Chunky Chicken Noodle Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 (3-pound) broiler-fryer, cut up and skinned |
4 cups water |
3/4 teaspoon poultry seasoning |
1/4 teaspoon dried thyme |
3 celery tops |
2 cups water |
2 ounces uncooked medium egg noodles |
1/2 cup sliced celery |
1/2 cup sliced carrot |
1/3 cup sliced green onions |
2 tablespoons minced fresh parsley |
2 teaspoons chicken-flavored bouillon granules |
1/4 teaspoon coarsely ground black pepper |
1 bay leaf |
additional coarsely ground black pepper (optional) |
Directions:
1. Combine first 5 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until chicken is tender. Remove chicken from broth, discarding celery and reserving broth.
2. Skim fat from broth. Add 2 cups water and next 8 ingredients to broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes.
3. Bone and chop chicken; add to broth mixture. Cook 5 minutes or until thoroughly heated. Discard bay leaf. Ladle soup into bowls, and sprinkle with additional pepper, if desired.
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