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)