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Chicken Noodle Soup Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
Chicken Noodle Soup
Serves 8-10

12 oz. boneless, skinless chicken breast, cubed (can use roast chicken from the deli, too)
4 cups water
2 tbsp. chicken bouillon granules (or could use chicken broth instead of the water and bouillon granules)
2 large onions, chopped
2 tbsp. parsley, snipped
1 tsp. crushed dried thyme
½ tsp. pepper
1 bay leaf
1 (12 oz. package) Egg Noodles
4 cups chicken broth
2 cups sliced carrots
2 cups sliced celery
2 cups of milk (I used half-n-half instead.)
2 cups frozen peas
1/4-1/2 tsp. poultry seasoning

Place uncooked chicken, water, bouillon, thyme, pepper, and bay leaf in a large stew pot. If using cooked chicken from the deli, bring water to a boil. If using uncooked chicken, bring to boil, cover, and lower to medium heat for 45 minutes until chicken is done. Add broth, noodles, carrots, and celery and return to boiling. Simmer covered for 20-25 minutes or until noodles are almost tender. Stir in 2 cups of milk (or half-n-half) and frozen peas. Add poultry seasoning if desired. Cook and stir until thickened and bubbly. Add more broth if needed.

This recipe was adapted from one used by Brenda Price.

You could cook the chicken in 8 cups of liquid and add broth as needed after cooking the noodles, etc., depending on thickness of soup. I like poultry seasoning so added that to original recipe.
Directions:
Directions:
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
About 2 hours
Personal Notes:
Personal Notes:
Enjoy!

 

 

 

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