Classic Chicken Noodle Soup |
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Prep Time: 55 Minutes Cook Time: 0 Minutes |
Ready In: 55 Minutes Servings: 6 |
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After working all day, my husband, Todd, and I enjoy this hearty soup along with crusty rolls and a salad, says Nila Grahl of Gurnee, Illinois. It's real 'comfort' food. Ingredients:
1 broiler/fryer chicken (3 to 4 pounds), cut up |
10 cups water |
1 large carrot, sliced |
1 large onion, sliced |
1 celery rib, sliced |
1 garlic clove, minced |
1 bay leaf |
1 teaspoon dried thyme |
1 teaspoon salt |
1/4 teaspoon pepper |
soup ingredients: |
2 large carrots, sliced |
2 celery ribs, sliced |
1 medium onion, chopped |
2 cups uncooked fine egg noodles |
1 cup frozen peas |
1/2 cup frozen cut green beans |
Directions:
1. In a large soup kettle or Dutch oven, combine the first 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 45-60 minutes or until juices run clear, skimming the surface as foam rises.
2. Remove chicken. When cool enough to handle, remove meat from bones; discard bones. Cut meat into bite-size pieces; set aside. Strain broth, discarding vegetables and bay leaf. Return broth to the pan; add the carrots, celery and onion. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until the vegetables are tender.
3. Add noodles and chicken. Bring to a boil. Reduce heat; cover and simmer for 6 minutes. Stir in peas and beans. Cook for 2-4 minutes or until beans and noodles are tender. Yield: 6-8 servings.
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