Hearty Homemade Chicken Noodle Soup |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This is one of the first recipes that I made off the top of my head when I was learning to cook as a newlywed 25 years ago. I've tweaked it a bit since then and now it's a family favorite. I have found that you can buy a ready cooked rotisserie chicken to save time or use leftover chicken. I use a food processor to make chopping the veggies much easier. Ingredients:
16 cups water |
1/2 cup onion (diced) |
1 cup carrot (chopped or diced) |
1/2 cup celery (diced) |
1 garlic clove (minced or 1 tsp garlic powder) |
1/3 cup chicken stock paste (or 15 bouillon cubes) |
2 tablespoons parsley |
1 whole chicken (cooked, de-boned and shredded) |
1 (12 ounce) bag egg noodles |
Directions:
1. In large stew pot place 8 ingredients.
2. Bring to a boil and cook until vegetables are tender.
3. While soup is still boiling, add egg noodles and boil until noodles are tender.
4. ENJOY!
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