Oct 15, 2008

Old Fashioned Chicken Noodle Soup

Yum! I love, love, LOVE soup. It is one of my favorite foods to eat, hot or cold.

I got really sick a couple weekends ago - surprise, surprise, teaching makes you sick! :) I really wanted some soup, so I found this recipe in my trusty Better Homes & Gardens cookbook. That thing is a lifesaver!

It makes a lot, so be prepared for leftovers!

Old-Fashioned Chicken Noodle Soup

1 3-1/2- to 4-pound chicken, cut up, or 2 1/2 pounds meaty chicken pieces
8 cups water (I used all chicken stock.)
1/2 cup chopped onion (1 medium)
2 teaspoons salt
1/4 teaspoon black pepper
1 bay leaf
1 cup chopped carrot (2 medium)
1 cup chopped celery (2 stalks)
1-1/2 cups dried egg noodles
2 tablespoons snipped fresh parsley

1. In a 6- to 8-quart Dutch oven combine chicken, water, onion, salt, pepper, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, about 1-1/2 hours or until chicken is very tender.
2. Remove chicken from broth. When cool enough to handle, remove meat from bones. Discard bones and skin. Cut meat into bite-size pieces; set aside. Discard bay leaf. Skim fat from broth.
3. Bring broth to boiling. Stir in carrot and celery. Simmer, covered, about 5 minutes. Stir in noodles. Simmer, covered, 5 minutes more or until noodles are tender but still firm. Stir in chicken and parsley; heat through.
4. Makes 8 servings (10 1/2 cups)


Cate said...

Homemade chicken noodle soup is the best!

Cate said...

Homemade chicken noodle soup is the best!

Christen Hill said...

would this still be good if i used a precooked rotisserie chicken? using all chicken broth still. so that the first boiling could be skipped.

goodthymes said...

Yes, that should work just fine!

Christen Hill said...

thanks! making it right now:)

Post a Comment