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 vote
Prep:
1 Hr 30 Min
Cook:
1 Hr 30 Min
Ingredients
- 1
- chicken carcas
- 6 qt
- water
- 1 medium
- onion, halved
- 3
- chicken breasts, boneless and skinless
- 12 c
- chicken stock
- 1 pkg
- reame's homestyle egg noodles
- 1
- celery stalk
- 1 lb
- carrots
- 1 medium
- onions
- 1 tsp
- black pepper
- 1/2 tsp
- thyme, dried
- 1 tsp
- parsley flakes
- 1 pinch
- bay leaves, dried and crushed
CHICKEN STOCK
SOUP
How to Make Chicken Noodle Soup
- 1to 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.
- 2to make soup. Measure out 12 cups of your stock. Add noodles. Bring to boil.
- 3meanwhile, 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.
- 4cut up vegetables into bite size pieces and add to soup along with remaining ingredients.
- 5cover, simmer until vegetables are tender, approximately one hour.
- 6if you do not want to make your own stock, skip to 1st step and just use store bought chicken stock.
