chicken noodle soup
(1 rating)
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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.
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(1 rating)
yield
6 serving(s)
prep time
1 Hr
cook time
1 Hr
Ingredients For chicken noodle soup
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1Whole Chicken (about 4 pounds)
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7 cWater
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2Bay Leaves
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1 cChopped Onions
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1 cChopped Celery
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2 TbspParsley Flakes
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2 canCream Style Corn
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2 canWhole Kernal Corn
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5Chicken Flavored Boulion Cube (or 5 TSP of Chicken Granuales)
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1 pkgEgg Noodles ( like to use Medium)
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Salt and Pepper to Taste
How To Make chicken noodle soup
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1In 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.
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2Remove 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.
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3Strain 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.
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4Add all the Corn, the Chicken Boulion and the Parsley Flakes. Simmer for about 10 minutes.
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5Add the Egg Noodles. Simmer until the Noodles are Al Dente. (remember they will continue to cook as the warm soup sets)
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6Add the Chicken. Simmer just long enough to make sure the chicken is hot, then remove from heat.
- 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!
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