Savory Chicken Noodle Soup By Noreen'

Name: Savory Chicken Noodle Soup By Noreen'
Prep time: 10 min
Cook time: 1 h 45 min
Total time: 1 h 55 min
Yield: 8-10
Cuisine: American
Ingredients: 1 gal water or (16 cups); 5 lb mixed poultry thigh, breasts, and drumsticks, and breast meat; ALTERNATIVE:; rotisserie chicken; 2 lb carrots peeled and coarsely cut; 6-8 stalks celery chopped in medium pieces; 1 large sweet onion chopped medium pieces; 1 1/2 tsp ground black pepper; 2 Tbsp dried parsley; 3 clove pressed garlic, or coarsely cut; 3 Tbsp chicken bouillon powder or granules; 3 clove garlic peeled and coarsely cut; 3 tsp poultry seasoning; pinch salt and black pepper to taste; 2 Tbsp canola oil or butterbuy a pre-cooked; 1 bag(s) broad egg noodles cooked( may use cooked rice as well)

By Nor A.M
@Adashofloverecipepage

I make Chicken soup quite often. My family loves it. My soup is very flavorful, and delicious. It has just the right amount of seasoning. It is far from bland. I make a large pot and freeze the left overs. Serve with some crusty bread and dig in. Enjoy!

Rating:

★★★★★ 1 vote5

Comments:

14 Comments

Serves:

8-10

Prep:

10 Min

Cook:

1 Hr 45 Min

Method:

Stove Top

Ingredients

1 gal

water or (16 cups)
5 lb

mixed poultry thigh, breasts, and drumsticks, and breast meat
ALTERNATIVE:
·

rotisserie chicken
2 lb

carrots peeled and coarsely cut
6-8

stalks celery chopped in medium pieces
1

large sweet onion chopped medium pieces
1 1/2 tsp

ground black pepper
2 Tbsp

dried parsley
3 clove

pressed garlic, or coarsely cut
3 Tbsp

chicken bouillon powder or granules
3 clove

garlic peeled and coarsely cut
3 tsp

poultry seasoning
pinch

salt and black pepper to taste
2 Tbsp

canola oil or butterbuy a pre-cooked
1 bag(s)

broad egg noodles cooked( may use cooked rice as well)
Add Ingredients to Grocery List

How to Make Savory Chicken Noodle Soup By Noreen'

Step-by-Step

Skin the thighs. Leave skin on drum sticks. It is easier to skin thighs. You want some skin for flavor. Place in a large pot. Pour water over the chicken. Boil chicken on high until done. This should take about 30-45 minutes after it reaches the boiling point.

Note:
Substitute A rotisserie chicken if wanted. Simply boil the chicken after your remove a lot of the meat from the bone. Boil the carcass and some of the drumsticks and meat. Save remaining meat to add to pot later.
Remove chicken from pot. I usually cover the chicken with cold water to cool it down. Pull meat from bones. Skim about 1/4 cup of chicken fat from top of pot of broth and discard. Place some pf pulled chicken meat back in to pot. Discard chicken skin. Place 3 drum stick bones back in to pot of broth. Discard the rest.
Saute onion and celery in 2 tbs oil. Cook until softened. Add to pot. Add in the carrots later so they don't become mushy.
Bring pot back up to boiling point. Stir in the rest of the ingredients. Herbs etc. continue to boil for 45 minutes. Add in carrots. Boil until carrots are done. ( pierce with a fork to test tenderness. )Remove bones.
Cook egg noodles. Place some egg noodles in a bowl. Add some more of the chicken you cooked. Spoon soup over noodles to serve. I like my soup served with crusty Italian bread and butter.