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Chicken Noodle Soup
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Brief Description
The ultimate comfort food, this soup can be made with any noodle you have on hand - egg noodles, angel hair, vermicelli or other pasta.
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Main Ingredient
chicken
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Category: Soups
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Cuisine: Southern
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Prep Time: 30 min(s)
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Cook Time: 90 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: mssavy
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Posted On: Dec 19, 2015
Number of Servings:
Ingredients:
- 4 1/2 pounds - whole chicken cut into pieces
- 5 quarts - water
- 6 sprigs - fresh parsley
- 6 - bay leaves
- 3 - large carrots cut into 2-inch pieces
- 3 stalks - celery cut into 2-inch pieces
- 4 cloves - garlic
- 1 - large onion cut into 2-inch pieces
- 2 tablespoons - butter
- 2 cups - diced carrot
- 2 cups - diced celery
- 1 cups - diced onion
- 2 tablespoons - salt
- 1 teaspoons - ground black pepper
- 8 ounces - dried egg noodles
Directions:
1. In a large Dutch oven or stockpot, combine chicken, water, parsley sprigs, bay leaves, carrots, celery, garlic and onion. Bring to a boil over high heat; reduce heat and simmer, uncovered, for 1 hour or until chicken is tender.
2. Cool chicken slightly; remove and discard skin and bones. Chop chicken into bite-size pieces; set aside. Strain broth, discarding solids; set aside.
3. In a Dutch oven, melt butter over medium heat. Add diced carrot, diced celery and diced onion. Cook for 8 minutes, stirring frequently, until vegetables are tender.
4. Add reserved broth, salt and pepper. Bring to a boil over medium-high heat. Add noodles; cook for 10 minutes or until noodles are tender. Add chicken; cook for 2 minutes or until heated through.
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