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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Chicken Noodle Soup Recipe

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This recipe for Chicken Noodle Soup is from The Willoughby Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (2 1/2 to 3 lb) frying chicken, cut up
10 c. water
2 chicken flavored bouillon cubes or 2 tsp inst bouillon
1/2 c. chopped onion
1 1/2 tsp salt
1/2 tsp pepper
1 bay leaf
1 c. sliced celery
1 c. thinly sliced carrots
1/4 c. chopped onion
2 c. wide or thin egg noodles
Directions:
Directions:
In 5 qt Dutch oven, combine chicken and water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Skim off any scum that rises to the surface. Add bouillon cubes, 1/2 c. onion, salt, pepper, and bay leaf. Simmer, covered, for an additional 35 to 45 minutes or until chicken is tender.

Remove chicken from broth. Remove chicken from bones; cut into bite size pieces. Skim fat from broth. Return chicken to broth. Stir in celery, carrots, and 1/4 c onions. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until carrots are crisp tender. Remove bay leaf. Bring to a boil. Drop noodles into boiling soup. After soup returns to a boil, cook, uncovered, for 5 to 10 minutes or until noodles are tender, stirring occasionally.
Number Of Servings:
Number Of Servings:
7 (1 1/2 cup) servings

 

 

 

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