Chunky Chicken Soup Ala Rick |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This soup is a family favorite. Even DS loves it and he is no soup fan. The chicken can be cooked ahead of time and frozen, but extra chicken stock with added water makes a more chicken taste. Ingredients:
4 chicken breasts (bone in) |
water, to cover |
2 bay leaves |
4 cups homemade chicken broth |
salt, to-taste |
16 ounces egg noodles |
Directions:
1. Place chicken breasts into a stock pot and cover with water.
2. Bring to a boil, reduce heat to a simmer, and for 30 minutes or until chicken is cooked through.
3. Remove the chicken breasts and reserve liquid. Allow chicken to cool.
4. Remove the bone and cut into large chunks and return to the reserved liquid.
5. Add stock, bay leaves, and salt to the chicken and liquid. Bring to a boil.
6. Add egg noodles and cook according to package directions.
7. Note: It may be necessary to add additional stock when reheating leftovers.
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