"Hunger is the best sauce in the world."--Cervantes

Chicken-Noodle Soup with Vegetables Recipe

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

Contributor:  
Contributor:  
Monica (Beckerich) Hodges
Added: Monday, December 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 pound broiler-fryer chicken, cut up
2 quarts water
4-6 medium carrots, cut into 1/2 inch slices
4 medium stalks celery, cut into 1/2 inch slices
2 T salt
2 tsp sugar
1/4 tsp pepper
6 chicken bouillon cubes
2 c uncooked egg noodles

Directions:
Directions:
Heat all ingredients except noodles to boiling in 4-quart Dutch oven; reduce heat. Cover and simmer until chicken is done, about 45 minutes. Skim fat if necessary.

Cook noodles as directed on package. Remove chicken from broth; cool slightly. Remove chicken from bones and skin. Cut chicken into 1-inch pieces. Add chicken and noodles to broth; heat until hot, about 5 minutes. Serve with Bran Muffins!

Personal Notes:
Personal Notes:
Variation: For extra nutrition, I will often buy a whole, cooked rotisserie chicken, remove the skin and meat, and then bring the carcass to a boil in two or three quarts of water with a few broken up carrots and celery stalks. After bringing it to a boil, I let it simmer all day long on low. This brings all the great nutrients out of the bone. Strain the liquid, discard the carcass and vegetables, and use the stock in place of water in the chicken soup recipe (adding 2- cups of cut up chicken and fresh carrots and celery where indicated)

 

 

 

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