CHICKEN NOODLE SOUP (sallye)

Name: CHICKEN NOODLE SOUP (sallye)
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4-6
Cuisine: American
Ingredients: 3-4 boneless,skinless chicken breasts; 3 celery ribs, diced; 1 large white onion, diced; 8 oz carrot matchsticks; 2 Tbsp chicken boullion powder; 1 Tbsp poultry seasoning; 4 qt water; 1 can(s) english peas (optional); 12 oz wide egg noodles; 2 bay leaves; salt and pepper to taste

By sallye bates
@grandedame

A hearty comfort food that fills and warms that cold spot in the winter.....also tastes good any other time

Rating:

★★★★★ 3 votes5

Comments:

24 Comments

Serves:

4-6

Prep:

30 Min

Cook:

1 Hr

Method:

Stove Top

Ingredients

3-4

boneless,skinless chicken breasts
3

celery ribs, diced
1 large

white onion, diced
8 oz

carrot matchsticks
2 Tbsp

chicken boullion powder
1 Tbsp

poultry seasoning
4 qt

water
1 can(s)

english peas (optional)
12 oz

wide egg noodles
2

bay leaves
·

salt and pepper to taste
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How to Make CHICKEN NOODLE SOUP (sallye)

Step-by-Step

Place chicken and water in large stock pot. Add celery, onion, carrots, salt & pepper, boullion, and poultry seasoning

Bring to boil, then turn down heat and simmer for 20 minutes (until chicken is tender)
Remove chicken from broth, shred into bite size pieces or cut into 1" cubes and return to pot

Resume cooking at low heat for approximately 10 minutes

Add water if needed to maintain level of 4 quarts
Turn heat up to medium high

When broth comes to a rolling boil, add the noodles and cook for about 10 minutes (until noodles are al-dente) stirring occasionally to keep noodles from sticking together

Add drained can of peas (optional)
Turn heat off and let set for about 5 minutes (noodles will continue to cook and soak up some of the stock, so see above - don't overcook them)
Good served with cornbread, garlic toast or crackers.

Travels well, in lunch kits or for a get-together