Chicken Vegetable Soup With Noodles |
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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 12 |
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Made this one or two days ago. It's probably Ma's favorite, although she pretty much likes any of my soups. Ingredients:
5-6 good sized bone-in chicken thighs |
1 46oz can low sodium chicken broth + enough water to make 1/2 gallon of liquid |
2 large onions, medium dice |
4-5 stalks celery, medium dice |
1 lb bag, frozen peas & carrots blend |
mrs dash original seasoning, to taste |
1/4 tsp poultry seasoning |
salt, to taste |
black pepper, to taste |
1/2 lb medium wide egg noodles |
Directions:
1. 1. Cook chicken thighs in broth and water until thoroughly done and falling off the bone. Lift meat out of the broth and set aside until cool enough to handle.
2. 2. While chicken is cooling, add the onions, celery, frozen veggies and seasonings into the broth. Bring to a boil, then turn the heat down and let simmer.
3. 3. Remove meat from the bones, grizzle and skin. Dice the meat and then add it back into the broth, and stir.
4. 4. Add noodles to the pot and bring to a boil. Cook until the noodles are done, that is, for probably 8 to 10 minutes.
5. 5. Serve with sandwiches, or with a good crusty bread or crackers. Ma likes those little soup 'n' chili crackers.
6. NOTE: If you plan on freezing any of this, take out a portion of it before adding the noodles. Then when you decide to use the frozen leftover, just add noodles to it then. It's a personal thing, but I don't like the texture of noodles that have been frozen and recooked.
7. NOTE: It really makes a difference in the flavor, cooking this recipe with chicken that still has the skin and bones. But if boneless, skinless is all you have, you can enhance the flavor by using some chicken soup base. Just wait until the very end of cooking time to add salt, if any at all.
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