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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Delaney's Super Fast Chicken Noodle Soup Recipe

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This recipe for Delaney's Super Fast Chicken Noodle Soup is from The Melting Pot, 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:  
1 whole roasted chicken (grocery store rotisserie is fine) meat and bones separated
2/3 bunch celery (chopped leaves included)
1 bunch carrots (chopped)
4 large potatoes (large dice)
1 large onion (quartered)
5 cloves garlic (to taste) chopped roughly
4 qt. (or so) chicken stock (good boxed is fine)
1 lb. flat egg noodles (or broken up leftover lasagna noodles)
3 tbsp. chicken bullion (Better than Bullion chicken base if possible)
3 bay leaves
Poultry seasoning, thyme, sage, salt, and pepper to taste
Directions:
Directions:
Chop carrots and celery and remove chicken from bones. In large stock pot, add stock, seasonings (except salt and pepper) 1/2 of the carrots and all of the remain vegetables (except potatoes) to chicken bones. Bring to a boil, reduce to simmer and allow to cook for 30 minutes or so. After 30 minutes, strain broth to remove cooked vegetables and chicken bones. Return broth to stock pot. Add in remaining carrots, potatoes and bullion. Cook until potatoes are almost done (but not quite). Add in noodles and cook for 8 minutes. Add chicken meat back in and adjust seasoning to taste.
Add corn or whatever extra vegetables sound good. Serve with crusty bread and a sprinkling of Parmesan cheese or a dash of hot sauce.
Freezes well and turns into Super Easy Tortilla Soup with the addition of enchilada sauce, avocado, sour cream, and a sprinkling of crushed tortilla chips on top.

 

 

 

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