My Not-So-Quick and Easy Chicken Noodle Soup |
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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 12 |
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I can make this an all-day thing, but the results are a very tasty soup. I usually stop at the point where I have my chicken pulled and store it in the fridge for a while, and add it later when I cook the noodles. This is pretty much my own recipe, so feel free to adjust anyway you like.(I gave some to my Dad not long ago, and he said he liked it better than my Mom's. High praise!)A final note: I tend to always end up with a huge pot of soup of any kind - they grow on me throughout the process! Ingredients:
4 large bone-in chicken breast halves |
1 large onion, chopped |
4 -5 carrots, sliced |
4 -5 celery ribs, sliced |
1 teaspoon salt |
pepper |
2 bay leaves |
2 teaspoons leaf thyme |
20 cups water (approx. (or more) |
18 chicken bouillon cubes (more or less to taste) |
1 (16 ounce) bag egg noodles, cooked and drained |
parsley, if desired |
Directions:
1. Heat chicken and water to boiling, skimming fat as it accumulates.
2. Add the onion, celery, carrots, seasonings, and bouillon.
3. Bring back up to a boil, cover and simmer over low heat for approximately 45 minutes to an hour.
4. When chicken is tender, remove to a plate till cool enough to handle.
5. Remove skin and pull off meat into bite-size pieces.
6. Place chicken back in the pot,and add noodles, and fresh parsley if desired.
7. Reheat and serve.
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