Chicken Noodle Soup

Barbara Scott

By
@Feebs17

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.


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Rating:

Comments:

Serves:

10

Prep:

30 Min

Cook:

3 Hr

Method:

Stove Top

Ingredients

3 medium
onions, chopped
3
stalks celery, chopped
4
carrots, sliced
1 Tbsp
vegetable or avocado oil
3 lb
skinless chicken thighs
4 qt
chicken broth
1 tsp
ground sage
1/2 tsp
ground thyme
2-3
bay leaves
1/2 tsp
poultry seasoning
1 tsp
salt
1 tsp
rounded teaspoon garlic powder
2
14.5 oz. cans corn, drained
1 1/2 tsp
black pepper
1
12 oz. package medium egg noodles

Directions Step-By-Step

1
In 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.
2
Remove chicken to a plate and let cool until you can handle it. Remove meat from the bone and chop to desired size pieces.
3
Bring soup to boiling again and add noodles, chicken and corn. Cover and cook for another 30 minutes until noodles are tender.
4
Test to make sure the taste is to your liking and add more spices before serving if it needs more flavor.

About this Recipe

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: American
Hashtags: #chicken, #soup