savory chicken noodle soup by noreen'

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

(1 RATING)

53 Pinches 10 Photos

Nor Mac

Northern, MA

Updated on Nov 10, 2014

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!

Rate

prep time 10 Min

cook time 1 Hr 45 Min

method Stove Top

yield 8-10 serving(s)

Ingredients

1 gallon water or (16 cups)
5 pounds whole chicken cut up, mixed poultry thigh, breasts, and drumsticks, and breast meat
2 pounds carrots peeled and coarsely cut
6-8 - stalks celery chopped in medium pieces
1 - large sweet onion chopped medium pieces
1 1/2 teaspoons ground black pepper
2 tablespoons dried parsley
3 cloves pressed garlic, or coarsely cut
3 tablespoons chicken bouillon powder or granules
3 cloves garlic peeled and coarsely cut
2-3 teaspoons poultry seasoning to taste
pinch salt and black pepper to taste
2 tablespoons canola oil or butter
1 bag broad egg noodles cooked( may use cooked rice as well)

How To Make savory chicken noodle soup by noreen'

Step 1

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.

Step 2

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.
Step 3

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.
Step 4

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.
Step 5

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.
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