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Chicken Noodle Soup Recipe

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This recipe for Chicken Noodle Soup is from Josie's Kitchen, 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 whole chicken
3 qt low sodium chicken broth
6 carrots
4 stalk celery
3 medium onions
5 black peppercorns
1 clove of garlic
10 sprig parsley
2 sprig thyme
1 bay leaf
2 tbsp unsalted butter
1 tsp salt
1 tsp fresh ground pepper
3 cup medium egg noodles
Directions:
Directions:
Make the stock: Place the chicken and broth in a large stockpot over medium heat. Roughly chop 2 carrots, 2 celery ribs, 1 onion and add to the broth. Add the peppercorns, garlic, 2 sprigs of parsley, thyme, bay leaf and enough water to just cover the chicken. Bring the broth to a boil. reduce heat to a simmer and cook until chicken is tender. This is about 1 1/4 hours while skimming the surface periodically.
remove the chicken and place in a large bowl. Strain the broth through a fine sieve into a large, clean bowl or stockpot. Discard the vegetables.
Make the soup: slice the remaining carrots, celery and onions. Remove and discard the skin and bones from the chicken and cut the meat. Set aside.
chop the remaining parsley and set aside.
melt the butter in a large Dutch oven over medium heat. Add the vegetables and cook until the onions are translucent. Add the chicken, the reserved broth, and to taste add salt and pepper. Simmer the soup until the vegetables are tender, about 1 hour. Stir in the egg noodles and parsley. Cook until the noodles are tender about 10 minutes. Serve hot.

 

 

 

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