Cindy's Cooking Light Chicken Noodle Soup |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 10 |
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This is a recipe I clipped out of an old cooking light cookbook years ago...It makes the best homemade chicken noodle soup. I usually use amish thick noodles in this soup and I tend to add more than the recipe says. Ingredients:
1 (4 lb) broiler-fryer chickens, halved |
2 stalks celery, halved |
1 large onion, quartered |
1 carrot, scraped and halved |
1 turnip, peeled and halved |
2 garlic cloves, crushed |
1 1/4 teaspoons salt |
3/4 teaspoon pepper |
1/4 teaspoon dried tarragon |
1/4 teaspoon oregano |
4 cups water |
3 cups chicken broth |
4 ounces thick egg noodles |
1 large onion, chopped |
2 stalks celery, sliced |
2 carrots, scraped and sliced |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/4 teaspoon tarragon |
1/4 teaspoon oregano |
Directions:
1. Combine: chicken & next 10 ingredients in a large dutch oven, and bring mixture to a boil over high heat. Reduce heat; cook 45 minutes or until chicken is tender. REmove chicken from borth; set broth mixture aside. Skin and bone chicken; chop chicken meat and set aside.
2. Pour broth mixture through a wire-mesh strainer into a large bowl; discard cooked vegetables. Remove and discard fat from broth; return broth to dutch oven.
3. Cook noodles according to package directions, omitting salt and fat; drain and set aside.
4. Add chopped onion, sliced celery, and sliced carrots to chicken broth; bring to a boil over high heat. Reduce heat; simmer 15 minutes - add cooked noodles and simmer another 15 minutes. Serve or you can freez in containers.
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