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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Chicken Soup for a Cold Recipe

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This recipe for Chicken Soup for a Cold is from The Addison Family 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!


Category:
Category:

Ingredients:  
Ingredients:  
1 T. olive oil
1 c. celery chopped
1/2 c. onion, chopped
2 T. garlic, minced
5 to 6 chicken thighs
2 c. baby carrots, chopped
3 cubes chick boullon
1 t. poultry seasoning
1 t. dried parsley
1 t. seasoned salt
pepper to taste
12-oz. pkg. fine egg noodles, uncooked

Directions:
Directions:
Heat oil in a large soup pot over medium heat. Add celery and onion; cook for 5 minutes. Stir in garlic and cook another 2 minutes; drain. Add chicken, carrots, bouillon, seasonings, and enough water to cover. Bring to a boil over medium heat; reduce heat to low. Simmer, uncovered, for 45 minutes to one hour, or until chicken and vegetables are very tender. Remove chicken to plate. Dice chicken when cooled, discarding skin and bones. Stir chicken and noodles into hot soup in the pot. Simmer until noodles are tender, about 5 to 8 minutes. Add a little more seasoned salt, if desired.

Number Of Servings:
Number Of Servings:
8

 

 

 

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