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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I have been making this soup for my son since he was just a toddler. Now, I make it with lots of chicken and noodles because this is a wintertime meal at our house. Use whatever chicken pieces you have on hand, remove the skin and bone (if necessary), chop them up - and you have done the hardest part of making this delicious soup!! Ingredients:
1 -1 1/2 lb skinless chicken |
2 tablespoons chicken soup base (i use low sodium) |
2 tablespoons parsley flakes |
2 -3 cloves garlic, finely minced |
1 small onion, minced |
1/4 teaspoon black pepper |
6 cups egg noodles, medium |
12 cups water |
Directions:
1. Chop chicken into bite-sized pieces.
2. Place chicken, parsley, garlic, onion, pepper, and soup base into large dutch oven or stock pot.
3. Brown the chicken mixture over medium heat.
4. If you are not using a non-stick pot, you may need to add a bit of water.
5. Add water, and bring to a boil.
6. Add noodles, and return to a boil.
7. Cook for about 5 minutes until noodles are tender.
8. Reduce heat, cover, and simmer for at least 20 minutes.
9. (I usually turn heat very low, and let it cook for about 1 hour) Ladle into bowls and serve piping hot.
10. Note: I have made this in a crockpot, also.
11. Simply brown the meat and all the spices, transfer to crockpot.
12. Add water and cook on low for about 2 to 3 hours depending on your crockpot.
13. Add noodles, and cook another hour, or until noodles are tender and soup is good and hot.
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