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Chicken Noodle Soup Recipe

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This recipe for Chicken Noodle Soup is from From the Kitchen of Sheryle Smith, 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:  
2 Bone-In Chicken Breasts with skin and 2 Bone-In Thighs with skin
¼ C Shallots, finely chopped
4 C Water
10 ½ oz can condensed chicken broth, reconstituted or 2½ C ready to serve
½ C Celery, finely diced
¼ C Carrot, finely diced
1 ¼ tsp Salt
⅛ tsp Thyme
⅛ tsp Marjoram
Pinch of Ground Black Pepper

2 C Egg Noodles, uncooked

32 oz Organic Chicken Broth (optional)
Directions:
Directions:
Place chicken skin side down in a preheated 3-quart saucepan. Brown over medium heat for about five minutes to render chicken fat. Remove chicken. Reduce heat to low.

Add shallots and stir for one to two minutes. Do not brown.

Return chicken to pan and add remaining ingredients except noodles.

Bring to a boil. Reduce heat to LOW simmer, uncovered, and cook for 30 minutes or until chicken is tender.

Remove chicken. Discard bones and skin.

Shred or dice chicken, and return to pan. (Soup can be refrigerated for future use at this point)

Just before serving, return the soup to a boil. If too much liquid cooked away in the simmering/boiling steps, add some Organic Chicken Broth (as much as needed to cook the noodles),

Add uncooked noodles and cook for the required time.
Number Of Servings:
Number Of Servings:
6 1/2 cups
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Quadruple recipe when serving family (26 people)

 

 

 

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