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Chicken Soup Recipe

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This recipe for Chicken Soup, by , is from The Wright Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nora Hauck
Added: Friday, April 4, 2008

Category:
Category:

Ingredients:  
Ingredients:  
extra wide egg noodles (just eyeball how much)
pot 3/4 full of water (reg size)
carrots (baby, or sliced)
celery, chopped
green onions
Chicken Base or Chicken Bouillon (I bought a base from an Amish store that was chalk full of parsley too and the flavor was much more full than with bouillon)
Italian Seasoning
Salt, Pepper
Chicken (I usually use one boneless, skinless chicken breast, but anything works)

No measurements. David loves lots of veggies, and use a heavy hand on the seasonings, tasting as you cook and you'll do fine.

Directions:
Directions:
Start the water heating, add the veggies and seasoning. You can precook the chicken any way you want, or add raw bite sized pcs to the boiling water after the veggies have softened, which is easiest I think. Add the noodles at the same time as the chicken if you're doing it that way, making sure you don't put too many in--as they will get bigger and you want to keep a desirable amount of liquid in the pan. Noodles should be done cooking in about 7 minutes, the chicken will have cooked by then too and you're ready to eat!

Number Of Servings:
Number Of Servings:
4, obviously very easy to increase the recipe size.
Preparation Time:
Preparation Time:
45 min
Personal Notes:
Personal Notes:
This is a staple recipe at my house. David showed me how to make it.

 

 

 

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