Chicken Noodle Soup
By
Michelle Bates-Phipps
@chelleicious
1
adapted this from the recipe on the back of the Reame's frozen noodles package.
Rating:
★★★★★ 1 vote5
Prep:
1 Hr 30 Min
Cook:
1 Hr 30 Min
Method:
Stove Top
Ingredients
-
CHICKEN STOCK
-
1chicken carcas
-
6 qtwater
-
1 mediumonion, halved
-
SOUP
-
3chicken breasts, boneless and skinless
-
12 cchicken stock
-
1 pkgreame's homestyle egg noodles
-
1celery stalk
-
1 lbcarrots
-
1 mediumonions
-
1 tspblack pepper
-
1/2 tspthyme, dried
-
1 tspparsley flakes
-
1 pinchbay leaves, dried and crushed
How to Make Chicken Noodle Soup
- to make stock, put water in large stock pot. Add chicken carcass and peeled and halved onion. Bring to boil and boil for approximately one hour, until all of the meat falls off the bone. Strain solids out of liquid. For this recipe, I cooled the solids and removed all of the pieces of chicken to add to my soup. I also added some "soup base" for extra seasoning.
- to make soup. Measure out 12 cups of your stock. Add noodles. Bring to boil.
- meanwhile, cook cubed chicken breasts seasoned to taste. I used garlic, pepper and dried chives, with a pan prepared with cooking spray. De-glazed once with chicken stock. Add to soup pot when cooked completely.
- cut up vegetables into bite size pieces and add to soup along with remaining ingredients.
- cover, simmer until vegetables are tender, approximately one hour.
- if you do not want to make your own stock, skip to 1st step and just use store bought chicken stock.
