Chicken Noodle Soup Recipe

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Chicken Noodle Soup

Faye Pereira

By
@FayePereira

This is a very easy recipe and my Family loves it. It is just as good left over as it is the night I make it. I have also made it with Rice. (just substitute 3 cups of Already Prepared Minute Rice instead of the Egg Noodles) Either way it is a perfect meal for a cold Winter night.


pinch tips: How to Debone a Chicken


Rating:

Serves:

6

Prep:

1 Hr

Cook:

1 Hr

Ingredients

1
Whole Chicken (about 4 pounds)
7 c
Water
2
Bay Leaves
1 c
Chopped Onions
1 c
Chopped Celery
2 Tbsp
Parsley Flakes
2 can(s)
Cream Style Corn
2 can(s)
Whole Kernal Corn
5
Chicken Flavored Boulion Cube (or 5 TSP of Chicken Granuales)
1 pkg
Egg Noodles ( like to use Medium)
Salt and Pepper to Taste

Directions Step-By-Step

1
In a large soup pan, cover the Chicken with 7 cups of Water or enough to cover the chicken completely. Add the Bay Leaves. Bring to a boil and simmer for an hour to an hour and a half or until the chicken starts coming off the bone.
2
Remove the Chicken from the broth and throw away the Bay Leaves. Cool the chicken and then remove it from the bone. Cut it into cubes and set it aside.
3
Strain the Chicken Broth to remove the skin, fat and bones. Return it to the burner and add the onions and the celery. Bring it to a boil and cook until the onions are clear and the celery is soft.
4
Add all the Corn, the Chicken Boulion and the Parsley Flakes. Simmer for about 10 minutes.
5
Add the Egg Noodles. Simmer until the Noodles are Al Dente. (remember they will continue to cook as the warm soup sets)
6
Add the Chicken. Simmer just long enough to make sure the chicken is hot, then remove from heat.

About this Recipe

Course/Dish: Chicken Soups
Other Tag: Quick & Easy