RSS Feed

chicken noodle soup

Hearty Chicken Noodle Soup with Vegetables

Ingredients

6 lbs stewing chicken, chopped
1 onion, quartered
1 bay leaf
1 cup chopped fresh parsley
2 quarts water
2 carrots, sliced thinly
1 rib celery, sliced
5 chicken bouillon cubes
8 oz egg noodles
2 teaspoons salt
½ teaspoon black pepper
4 whole cloves
5 whole peppercorns
½ teaspoon dried thyme

Preparation:

Put the chicken, onion, bay leaf, parsley, water, carrots, celery, chicken bouillon cubes, salt, pepper, cloves, peppercorns, and thyme in a big soup pot and bring it to a boil.

Turn the heat down, cover the pot and simmer it for 2 ½ hours, or until the chicken is tender.

Take the chicken out of the broth and let it cool.

Take the bones out of the chicken and cut it into smaller chunks.

Skim the fat off the top of the soup.

Put the chicken back in the soup.

Bring the soup to a simmer, add the egg noodles then cover the pot, and cook until the noodles are tender.

This will take about 15 minutes.

Notes: used rotisserie chicken from H-E-B  (I just love the taste of this chicken!).  Didn’t have six pounds of chicken, either – probably about three pounds.

Wasn’t certain how we would like  the taste of cloves  for I had never put cloves in my chicken soup.

Very very good!


Advertisements

About hopeseguin

Who am I? I'm still discovering just who I am, I suppose. A. Powell Davis writes that "Life is just a chance to grow a soul."

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s