Chicken Noodle Soup Recipe
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Category: |
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Ingredients: |
Ingredients: 1 cooked whole chicken; or 6 cooked bone-in chicken breasts; meat removed and broken into pieces ( I cook the chicken in the crockets for tender chicken and the juices it will create)
2 T. olive oil
1 onion, diced
2 large stalks celery, finely diced
4 carrots, sliced
Spices ( optional; I like to add rosemary, celery seed, sage or poultry seasoning)
3 cans chicken broth ( and any leftover juices from cooking the chicken)
2 pkg. chicken gravy
2 T.flour
Salt & Pepper
Bay Leaf
1/3 bag of egg noodles
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Directions: |
Directions:Cook chicken in crockets or slowly in the oven to have moist, soft chicken.
In large stock pot add 2 T. olive oil and heat to medium.
Add celery and sauté for 5 minutes. Add the onions and sauté for another 5 minutes, adding more oil if necessary. Add carrots, chicken broth,(strained chicken juice (if you have it from the crockets) spices. salt & pepper, and bay leaf.
Simmer for 15 minutes or until all the vegies feel soft.
Mix 2 pkgs.gravy mix with 1 c. water and 2 T. flour. Stir until very smooth. Slowly stir in to the chicken soup to thicken slightly.
Add egg noodles and cook until almost tender and add chicken pieces. Simmer until chicken is warmed through. Remove bay leaf.
Note: Season according to taste. ( I usually add more salt, lots of pepper and chicken flavored bouillon cubes if needed) I also cook my egg noodles separate from the soup to reduce the starch in my soup. I just throw the cooked noodles in the hot soup to warm up when I add the chicken,)
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Number Of
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Number Of
Servings:Alot! |
Personal
Notes: |
Personal
Notes: This is one of Justine's favorites!
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