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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Classic Chicken Noodle Soup Recipe

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This recipe for Classic Chicken Noodle Soup is from The Haslett Community Church 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:  
2 lbs. boneless, skinless chicken breasts cut into cubes.
1 pkg. (24oz) frozen Reames Homestyle Egg Noodle (can use regular egg noodles)
10 cups water
4 tsp. dried parsley flakes
2 tsp. dried thyme, crushed
½ tsp. pepper
2 Tbsp. chicken bouillon granules
2 bay leaves
4 cups sliced carrots
2 cups sliced celery
2 cups chopped onion
½ cup flour
4 cups milk, divided
Directions:
Directions:
In large pot, add chicken, water, parsley, thyme, pepper, bouillon and bay leaves. Bring to a boil over medium-high heat.

Add noodles, carrots, celery and onion; return to a boil. Reduce heat and cover; simmer 20-30 minutes or until done.

Meanwhile, in a liquid-tight container, combine 1 cup milk and flour; shake well until smooth. Add to noodle mixture with remaining 3 cups milk. Continue cooking over medium heat until thickened and heated through. Makes 16 servings.
Personal Notes:
Personal Notes:
This a great but thick soup. It tastes great reheated but you might want to add some liquid.

 

 

 

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