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Chicken Noodle Soup Recipe

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

Contributor:  
Contributor:  
Joyce Martinson
Added: Sunday, February 13, 2011

Category:
Category:

Ingredients:  
Ingredients:  
Roasting Chicken
Onion
Celery
Salt
Pepper
1/2 stick butter
Reames Frozen Noodles
Dried Parsley Optional

Directions:
Directions:
Cover chicken in a stock pot with 2-3 inches of water, two diced onions and celery. Cover with water and simmer for approximately 2 hours until chicken starts to fall off the bone. Remove chicken and bones from chicken stock. Debone chicken and cut into small pieces. Return meat to stock pot. At the same time boil water and cook 1-2 bags of Rheames Frozen Noodles according to the package directions. Drain thoroughly. Mix butter with noodles until melted. Add noodles to chicken stock and stir. Salt and pepper to taste. Skim fat off the top of soup when cooled.

Number Of Servings:
Number Of Servings:
8-10
Personal Notes:
Personal Notes:
You can also make this soup by baking it in a turkey roaster rather than on top of the stove. Rheam's frozen noodles are found by the frozen vegetables at the grocery store.

 

 

 

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