CHICKEN NOODLE SOUP (sallye)
By
sallye bates
@grandedame
5
A hearty comfort food that fills and warms that cold spot in the winter.....also tastes good any other time
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
How to Make CHICKEN NOODLE SOUP (sallye)
- 1Place 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) - 2Remove 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 - 3Turn 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) - 4Turn 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)
- 5Good served with cornbread, garlic toast or crackers.
Travels well, in lunch kits or for a get-together
About CHICKEN NOODLE SOUP (sallye)
Course/Dish: Chicken, Chicken Soups
Main Ingredient: Chicken
Regional Style: American
Dietary Needs: Dairy Free
Hashtags: #soup, #comfort-food
