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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Chicken Noodle Soup (Mrs. Boyd's) Recipe

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This recipe for Chicken Noodle Soup (Mrs. Boyd's) is from The Haun 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:  
3-4 large chicken breasts
1 tsp salt
3 med carrots (sliced thin)
2 stalks celery (sliced thin)
1 can of mushrooms, undrained
1 med onion (diced)
2 T dried parsley
1 can of condensed cream of chicken soup
1 pkg (1 lb) of frozen noodles -- Reams
Directions:
Directions:
In large pot start with 12 cups of water and boil chicken breasts (can be skinless or on bones) until done. Remove chicken and then pour broth through strainer to remove foam, etc. Remeasure broth back into clean pot -- Broth should measure approximately 10 cups (may need to add water to make this amount). Cook vegetables in broth until tender, approx. 30-40 minutes, uncovered. Dice chicken and add to broth and vegetables. Add can of soup -- whisked in to dissolve into the broth. Add frozen noodles and cook an additional 30-40 minutes.
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
About two hours
Personal Notes:
Personal Notes:
A friend from Methodist hospital brought this over a day or two after Jean died -- it tasted so wonderful --our kids loved it and definitely gave it 4 stars -- I make it a lot.

 

 

 

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