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Chicken Noodle Soup & Broth Recipe

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This recipe for Chicken Noodle Soup & Broth is from AUNT RITA'S FAVORITES, 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:  
SIMPLE CHICKEN NOODLE SOUP:

3 1/2 C. Chicken Broth, 1/4 tsp. black Pepper,
1 sliced Carrot, 1 stalk chopped Celery,
1/2 c. uncooked wide Noodles, 1 C. shredded/cooked Chicken.

Heat broth, pepper, carrot, & celery in a 2 qt. saucepan over medium heat to a boil. Stir in noodles & chicken. Reduce heat to medium. Cook for 10 minutes or until noodles are tender. Serves 4.
Directions:
Directions:
CHICKEN BROTH:

Chicken bones w/meat or 4 lbs. Chicken pcs., 2 quarts Water, 1 Onion/quartered, 2 stalks chopped celery, 1 bay leaf, 3/4 tsp. Salt, 1/2 tsp. Pepper, 1/2 tsp. dried Parsley flakes, 1/4 tsp. dried whole thyme.

Combine all ingredients in a lg. dutch oven. Bring to a boil; cover, reduce heat & simmer for 1 hour. Chill broth; to defat, chill after cooking & the fat will rise to the top - skim off. Freezes well. Makes about 8 cups.
Personal Notes:
Personal Notes:
Store bought broth will have more salt & sodium than your homemade. The broth is very easy to make. I use it to make chicken & noodles, just add cooked noodles. Chicken & dumplings, just add pieces of biscuit dough.

 

 

 

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