"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Chicken Noodle Soup Recipe

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

Ruby Hampton Bundy
Added: Sunday, June 1, 2008


1 (3 1/2 to 4 lb.) broiler-fryer chicken, halved
2 stalks celery, halved
1 large onion, quartered
1 carrot, scraped and halved
1 turnip, peeled and halved
2 garlic cloves, crushed
1 1/4 tsp. salt
3/4 tsp. pepper
1/4 tsp. dried tarragon
4 c. water
3 c. chicken broth, low fat

4 oz. medium egg noodles, uncooked
1 large onion, chopped
2 stalks celery, sliced
2 carrots, scraped and sliced
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. tarragon

1. Combine: chicken and next 10 ingredients in a large Dutch oven. Bring mixture to a boil over high heat. Reduce heat; cook 45 minutes or until chicken is tender. Remove chicken from broth; set broth mixture aside. Skin and bone chicken; chop chicken meat and set aside.
2. Pour broth mixture through a wire-mesh strainer into a large bowl; discard cooked vegetables. Remove and discard fat from broth; return broth to Dutch oven.
3. Cook noodles according to package directions, omitting salt and fat; drain and set aside.
4. Add chopped onion, sliced celery, and sliced carrots to chicken broth; bring to a boil over high heat. Reduce heat; simmer 15 minutes,
5. Stir in chopped chicken and noodles; add 1/2 tsp. salt, 1/2 tsp. pepper, and 1/4 tsp. tarragon. Cook until thoroughly heated.

This seems like a lot of trouble but it is worth the effort.

Number Of Servings:
Number Of Servings:
10 cups




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