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Chicken Noodle Soup Recipe

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This recipe for Chicken Noodle Soup is from The Bucholtz 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:  
3 quarts plus 1 cup water
1 tablespoon black peppercorns
1 1/2 teaspoons granulated sugar
1 teaspoon dried basil
1 teaspoon dried oregano
3 3/4 pounds chicken pieces, skinned, bone in
3 carrots, peeled and quartered
3 cloves garlic, halved
2 medium leeks or onions, trimmed and quartered
2 stalks celery, each quartered
2 cups sliced carrot
3/4 teaspoon salt, or to taste
1/8 teaspoon pepper, or to taste
1 1/2 cups fine egg noodles, uncooked
Directions:
Directions:
1. Combine first 9 ingredients in an 8-quart Dutch oven or stockpot; bring to a boil. Reduce heat to medium, and cook, uncovered, 1 hour. Remove from heat.

2. Remove chicken pieces from broth; place chicken in a bowl, and chill 15 minutes. Strain broth through a sieve into a large bowl; discard solids.

3. Remove chicken from bones; shred meat into bite-size pieces. Discard bones. Return broth to Dutch oven. Add chicken, sliced carrot, salt, and pepper; bring to a boil. Partially cover, reduce heat to medium, and cook 10 minutes, stirring occasionally. Add noodles; partially cover, and cook 10 additional minutes.
Number Of Servings:
Number Of Servings:
Makes 10 1/2 cups
Personal Notes:
Personal Notes:
**From "Cooking Light Five Star Recipes"
**This soup is 5 Weight Watchers Points per 1 1/2 cup serving.

 

 

 

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