Bridget's Chicken Noodle Soup Recipe

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Bridget's Chicken Noodle Soup

Meg Doster


Back about 1985, Bridget brought this to my house when we brought Mother home with us to Sandy Court after she broke her ankle. Bridget told me I sounded like I needed some love and she brought this with cornbread and cookies. I think of her every time I make this recipe or make cornbread.

pinch tips: How to Debone a Chicken



4 1/8 c
cooked chicken - diced
1 c
chopped celery
1 c
onion, chopped
1/4 c
butter or margarine (butter is better)
12 c
1 c
diced carrots
3 Tbsp
chicken flavor instant bouillon
1/2 tsp
marjoram leaves
1/4 - 1/2 tsp
black pepper
bay leaf
1/2 pkg
medium egg noodles
1 Tbsp
chopped parsley

Directions Step-By-Step

In large dutch oven, cook celery and onion in butter until tender; add remaining ingredients except noodles and parsley. Bring to a boil. Reduce heat; simmer covered 30 minutes. Remove bay leaf; add noodles and parsley. Cook 10 minutes longer or until noodles are tender, stirring occasionally. Makes about 4 quarts.

About this Recipe

Course/Dish: Chicken Soups
Hashtags: #food, #for, #soul