Ingredients
-
4
-
1
-
4 - 5
-
4 - 5
-
1
-
-
2
-
2
-
20
-
18
-
1
-
-
-
-
Directions
My Not-So-Quick and Easy Chicken Noodle Soup,I can make this an all-day thing, but the results are a very tasty soup. I usually stop at the point where I have my chicken pulled and store it in the fridge for a while, and add it later when I cook the noodles. This is pretty much my own recipe, so feel free to adjust anyway you like.(I gave some to my Dad not long ago, and he said he liked it better than my Mom’s. High praise!)A final note: I tend to always end up with a huge pot of soup of any kind – they “grow” on me throughout the process!,This direction says cook carrot, onion and celery for 45 minutes. Isnt that too long,This is amazing! My husband said it’s as fine a chicken soup as he’s ever had. I followed Hey Jude’s review below and cooked the chicken with herbs and bullion the night before. I put fresh rosemary and thyme in cheesecloth and cooked with the chicken. Used 6 cups store-bought chicken broth, 14 c. water, and 6 bullion cubes. Needs more veggies, so next time I’ll double the amounts of celery and carrots. Delicious!!!
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Steps
|
1
Done
|
Heat Chicken and Water to Boiling, Skimming Fat as It Accumulates. |
|
2
Done
|
Add the Onion, Celery, Carrots, Seasonings, and Bouillon. |
|
3
Done
|
Bring Back Up to a Boil, Cover and Simmer Over Low Heat For Approximately 45 Minutes to an Hour. |
|
4
Done
|
When Chicken Is Tender, Remove to a Plate Till Cool Enough to Handle. |
|
5
Done
|
Remove Skin and Pull Off Meat Into Bite-Size Pieces. |
|
6
Done
|
Place Chicken Back in the Pot,and Add Noodles, and Fresh Parsley If Desired. |
|
7
Done
|
Reheat and Serve. |
