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Chicken Soup Base for Noodles, Rice or Dumplings Recipe

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This recipe for Chicken Soup Base for Noodles, Rice or Dumplings, by , is from Cindy's Cookbook, 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!

Contributor:  
Contributor:  
Cindy Merrill

Category:
Category:

Ingredients:  
Ingredients:  
For Chicken Noodle Soup, Chicken and Dumplings, or Chicken and Rice Soup

Chicken
Chicken bouillon
Flour
Basil
Oregano
Seasoned Salt
Pepper
Garlic Powder
Celery
Onion
Carrots
Potato, if desired
Corn, if desired
Noodles, Cooked Rice or Biscuits

Directions:
Directions:
Boil chicken, strain and use the water for the soup. Take water out and mix with flour and seasoning. Whisk to avoid flour lumps.
Tear chicken apart and add back to water.
Add bullion.
Cut up carrots, celery, onion and potato and add to water. Rinse corn and add to water.
Let simmer all day or until veggies are to your taste. Add rice, noodles or biscuits about 20 minutes before serving. If using biscuits, raise temperature to almost boiling before adding and tear into small pieces.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
3 hours
Personal Notes:
Personal Notes:
This is the soup my kids got spoiled on. None of them will eat canned chicken soup because I make this when we want chicken soup of any kind. I don't know portions when I cook, so it is fill it in as you wish. When I am sick, I have to eat the canned soup because they don't know how to make mine. Now they do and I expect to get spoiled! :D

 

 

 

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