"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Chicken Noodle Soup Recipe

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

Ann Schnee
Added: Wednesday, November 12, 2008


1 stewing chicken (cut up)
3 quarts water
2 cans (14 1/2 oz each) chicken broth
5 celery ribs, coarsely chopped -divided
2 med onions quartered - divided
4 med carrots coarsely chopped - divided
2/3 c coarsely chopped green peppers -divided
1 1/4 tsp pepper -divided
1 bay leaf
2 tsp salt
8 oz uncooked egg noodles

In a large kettle, combine the chicken, water, broth, half of the celery, carrots, onions and green pepper, 1/2 teaspoon pepper and bay leaf. Bring to a boil. Reduce heat, cover and simmer for 2 1/2 hours or until chicken is tender. Chop the remaining onion and set aside.
Remove chicken from broth. When cool enough to handle, remove meat from bones and cut into bite-size pieces. Discard bones and skin. Set aside.
Strain broth and skim fat, return broth to kettle. Add salt, copped onion, and remaining celery, carrots green pepper. bring to a boil, reduce heat; cover and simmer for 10-12 minutes or until vegetables are crisp-tender. Add noodle and chicken. Cover and simmer for 12-15 minutes or until noodle are tender.

Semi Home-made way:
Faster way: buy already roasted chicken from a deli, bring 12 cups chicken broth to boil, add the vegetables and simmer until they are tender, add chicken meat and noodles and simmer until noodles are tender. Serve.

Personal Notes:
Personal Notes:
I have actually made by following the recipe totally and have made the Semi-home-made way. They tasted the same it just depends how much time you have. I do not like green peppers but they really make a difference in the taste. Enjoy!




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