Monday, October 26, 2015

{soups-salads-and-salad-dressings} Chicken and Vegetable Noodle Soup Recipe

 

Chicken and Vegetable Noodle Soup Recipe


Our Deaconess Group uses this recipe when cooking for members of our congregation. It makes a huge batch, so it's ideal to freeze portions in microwave-safe containers. Then just thaw and reheat in the microwave for a filling meal. People who try this soup say it's the best they have ever tasted. —Stacey Christensen, West Valley City, Utah



TOTAL TIME: Prep: 1 hour 
Cook: 2-1/2 hours 
MAKES: 64 servings


Ingredients

4 whole broiler/fryer chickens (3 to 4 pounds each)
10 quarts water
3 bunches celery, chopped
2 pounds carrots, sliced
2 large onions, chopped
2 jars (8 ounces each) chicken base
1/4 cup dried parsley flakes
Salt and pepper to taste
2-1/2 pounds uncooked fine egg noodles



Directions

Divide chickens and water between two stockpots. Slowly bring to a boil over low heat. Cover and simmer for 2 hours or until meat is tender, skimming the surface as foam rises. Remove chickens from broth; set aside until cool enough to handle.

Add the celery, carrots, onions, chicken base and parsley to the pots; season with salt and pepper. Cover and simmer for 15-20 minutes or until vegetables are tender.

Cook noodles according to package directions; drain. Stir into soup. Remove chicken meat from bones; cut into bite-size pieces. Add to soup; heat through. Yield: 64 servings (1 cup each).


Editor's Note: Look for chicken base near the broth and bouillon.


Nutritional Facts

1 cup equals 190 calories, 7 g fat (2 g saturated fat), 48 mg cholesterol, 837 mg sodium, 18 g carbohydrate, 2 g fiber, 14 g protein.


Originally published as Chicken Noodle Soup in The Taste of Home Cookbook 2009





             Beth Layman  :)


GH: Anna, Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan

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