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Chicken Noodle Soup Recipe

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This recipe for Chicken Noodle Soup is from Tammy's Collection of Recipes Through the Years, 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 Rotisserie Chicken
2 bags baby carrots (I like carrot, you can use less)
5 stalks Celery, Diced
1/2 whole Medium Onion, Diced
Chicken base - as much as needed to achieve your chicken flavor
1 teaspoon Salt
1/2 teaspoon Turmeric
1/2 teaspoon Pepper
1/4 teaspoon Ground Thyme
2 teaspoons Parsley Flakes
16 ounces, weight Frozen Reames "homemade" Egg Noodles
3 Tablespoons All-purpose Flour (optional - if you like a thicker soup)
Directions:
Directions:
Take Rotisserie chicken and de-bone (do this when it is warm, it is so much easier)

Fill stock pot with water. Heat to boiling.

Add the carrots and celery and onions to the pot, add chicken base to taste (I use a lot) followed by the herbs and spices. Stir to combine and simmer for 30 minutes to meld flavors.

Increase heat and add frozen egg noodles and chicken. Cook for 8 to 10 minutes.

Optional: Mix flour and a little water. Stir until smooth. Pour into soup, stir to combine, and simmer for another 5 minutes, or until broth thickens a bit. Test and adjust seasonings as needed.

 

 

 

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