Chicken Noodle Soup Recipe
I like making homemade noodles and I often add carrots, potatoes and corn to this soup. To me, homemade soup means homemade bread, too! Rich soup and fresh bread...what great country food at any time of year.
Prep: 35 min.
Cook: 2 hours + cooling
Yield: 8-10 Servings
Ingredients
1 broiler/fryer chicken (2 to 3 pounds)
2-1/2 quarts water
1/2 medium onion, chopped
3 teaspoons salt
2 teaspoons chicken bouillon granules
1/8 teaspoon pepper
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
1 Spice Islands® Bay Leaf
1-1/2 cups uncooked fine egg noodles
1 cup chopped celery
1 cup chopped carrots
Directions
In a stockpot, combine the first 9 ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Remove chicken; allow to cool. Strain broth; discard bay leaf.
Skim fat. Debone chicken and cut into chunks; return chicken and broth to pan. Add the noodles, celery and carrots; bring to a boil.
Reduce heat; cover and simmer for 25-30 minutes or until noodles and vegetables are tender. Yield: 8-10 servings.
Nutritional Facts 1 serving (1 cup) equals 132 calories, 6 g fat (2 g saturated fat), 41 mg cholesterol, 922 mg sodium, 7 g carbohydrate, 1 g fiber, 12 g protein.
Originally published as Chicken Noodle Soup in Country Extra March 1992, p49
Tip
Refrigerate Chicken Soup without Noodles
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
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