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Recipe Name
Chicken Noodle Soup
This freezes well, so it's easy to make multiple batches at the same time and have it on hand for a busy day.
Seven 1\1/2 cup servings
Soups & Salads
Nikki Doci
Country/Ethnicity of Origin
3 lbs chicken thighs or whole chicken

10 cups water 2 tsp chicken bouillon `3/4 cup onion, chopped 1`1/2 tsp salt `1/2 tsp pepper 1 bay leaf 1 cup sliced celery 1 cup sliced or chopped carrots 2 cups noodles (egg or small soup noodles)

Combine chicken and water. Bring to boil; reduce heat. Cover and simmer 15 minutes. Skim surface of broth if necessary. Add bouillon, onion, salt, pepper and bay leaf. Cover; simmer 35-45 minutes or until chicken is tender. Remove chicken from broth.

Bone chicken and cut up. Return chicken and stir in celery & carrots. Bring to boil; reduce heat. Cover and simmer 15 minutes or until carrots are desired tenderness.

(At this point, soup may be frozen in gallon ziplock bags after cooling. On serving day, remove from freezer and thaw until slushy. Place in saucepan and bring to boil)

Drop noodles into boiling soup. Cook uncovered until noodles are tender.

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Page $ActDescription on April 25, 2011, at 09:33 AM