chicken noodle soup
This is a large quantity and will freeze well. I have a Food Saver and will freeze quart sized portions overnight until frozen and then remove to a Food Saver bag and it will keep for a good long time.
►
yield
10 serving(s)
prep time
30 Min
cook time
3 Hr
method
Stove Top
Ingredients For chicken noodle soup
-
3 mdonions, chopped
-
3stalks celery, chopped
-
4carrots, sliced
-
1 Tbspvegetable or avocado oil
-
3 lbskinless chicken thighs
-
4 qtchicken broth
-
1 tspground sage
-
1/2 tspground thyme
-
2-3bay leaves
-
1/2 tsppoultry seasoning
-
1 tspsalt
-
1 tsprounded teaspoon garlic powder
-
214.5 oz. cans corn, drained
-
1 1/2 tspblack pepper
-
112 oz. package medium egg noodles
How To Make chicken noodle soup
-
1In a large Dutch oven or stock pot, cook onions and celery in oil until tender. Add broth, chicken thighs, carrots, and the rest of the seasonings. Bring to boiling then reduce heat and simmer for 25-30 minutes or until chicken is firm and done.
-
2Remove chicken to a plate and let cool until you can handle it. Remove meat from the bone and chop to desired size pieces.
-
3Bring soup to boiling again and add noodles, chicken and corn. Cover and cook for another 30 minutes until noodles are tender.
-
4Test to make sure the taste is to your liking and add more spices before serving if it needs more flavor.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT