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Chicken Noodle Soup Recipe

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This recipe for Chicken Noodle Soup is from This Is Why We're Fat?!?, 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 tablespoons Olive Oil
3 cloves Garlic, minced
1 Onion, chopped
2 Celery Ribs, chopped
3 large Carrots, sliced
1 (3½-4 pound) Roasting Chicken
3 (32 ounce) boxes of Chicken Stock
1 (12 ounce) bag of Reames Egg Noodles, frozen
1 teaspoon Thyme Leave, dried
1 teaspoon Cilantro, dried
1 teaspoon Parsley, dried
2 Bay Leaves
½ teaspoon Cardamom
Salt and Pepper to taste
Better Than Bouillon to taste
Directions:
Directions:
In a soup pot, saute onion, garlic, celery, and carrots over medium heat.
When getting soft, add chicken, broth, and all seasonings. Bring to a boil and add the noodles. Cover and simmer for 45-50 minutes.
Note: When cooked, you can turn off the heat and let the chicken sit in the broth until ready to de-bone to keep it moist.
Remove chicken from broth, de-bone, and chop.
Skim excess fat from broth and return chopped meat to the broth.
Season with salt, pepper, and bouillon to taste.

 

 

 

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