"Those who forget the pasta are condemned to reheat it."--Unknown

Chicken Noodle Soup Recipe

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This recipe for Chicken Noodle Soup, by , is from Cooking With The Cousins, 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!

Ruby Hampton Bundy


1 (3 1/2 to 4 lb.) broiler-fryer chicken, halved
2 stalks celery, halved
1 large onion, quartered
1 carrot, scraped and halved
1 turnip, peeled and halved
2 garlic cloves, crushed
1 1/4 tsp. salt
3/4 tsp. pepper
1/4 tsp. dried tarragon
4 c. water
3 c. chicken broth, low fat

4 oz. medium egg noodles, uncooked
1 large onion, chopped
2 stalks celery, sliced
2 carrots, scraped and sliced
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. tarragon

1. Combine: chicken and next 10 ingredients in a large Dutch oven. Bring mixture to a boil over high heat. Reduce heat; cook 45 minutes or until chicken is tender. Remove chicken from broth; set broth mixture aside. Skin and bone chicken; chop chicken meat and set aside.
2. Pour broth mixture through a wire-mesh strainer into a large bowl; discard cooked vegetables. Remove and discard fat from broth; return broth to Dutch oven.
3. Cook noodles according to package directions, omitting salt and fat; drain and set aside.
4. Add chopped onion, sliced celery, and sliced carrots to chicken broth; bring to a boil over high heat. Reduce heat; simmer 15 minutes,
5. Stir in chopped chicken and noodles; add 1/2 tsp. salt, 1/2 tsp. pepper, and 1/4 tsp. tarragon. Cook until thoroughly heated.

This seems like a lot of trouble but it is worth the effort.

Number Of Servings:
Number Of Servings:
10 cups




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