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Homemade Chicken Noodle Soup  Recipe

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

Contributor:  
Contributor:  
Jeannie (Mills) Sieferman
Added: Saturday, March 12, 2005

Category:
Category:

Ingredients:  
Ingredients:  
4 large chicken breast
with skin on and bone in
2 medium carrot, diced
1 large potato, cubed
5 stalks celery sliced 1/4 thick
1 1/2 small red onion diced
1 Tbsp parsley, dried or fresh
1 1/2 Tbsp Knorr Chicken soup
1 1/2 pkg. grandma's homemade noodles, thawed

Directions:
Directions:
In a large stockpot place chicken breasts, 1/2 red onion and 2 stalks of celery and cover with water until it is about 2 inches over chicken add salt and pepper and bring to a boil. Reduce to a simmer and cook until chicken is fork tender about 1- 1/2 hours. Remove chicken and cool. Strain broth and return to stockpot. When chicken has cooled remove skin and bones and cut in cubes. Set aside. When broth returns to a boil add remaining celery, onion, and parsley flakes cook for 15 minutes. Add carrots and potatoes (you may use more than 2 each if you wish) and salt and pepper. Cook for an additional 10 minutes. Test with fork, vegetables should be firm just not forking tender. Add soup base (if you do not have this you can use regular bouillon cubes.) Also you may not need to use the entire soup base, try half first if you want more flavor add the rest. Thaw noodles, (frozen food section at Raley's, if you are unable to find these regular dry package noodles will work. I also have used fresh pasta in the dairy case and just cut the long noodles into about 2 inch pieces. The soup will not be as thick). Add noodles to broth; continue to cook till noodles are done.

 

 

 

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