Bridget's Chicken Noodle Soup

Bridget's Chicken Noodle Soup Recipe

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Meg Doster


Back about 1985, Bridget brought this to my house when we brought Mother home with us to Sandy Court after she broke her ankle. Bridget told me I sounded like I needed some love and she brought this with cornbread and cookies. I think of her every time I make this recipe or make cornbread.


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  • 4 1/8 c
    cooked chicken - diced
  • 1 c
    chopped celery
  • 1 c
    onion, chopped
  • 1/4 c
    butter or margarine (butter is better)
  • 12 c
  • 1 c
    diced carrots
  • 3 Tbsp
    chicken flavor instant bouillon
  • 1/2 tsp
    marjoram leaves
  • 1/4 - 1/2 tsp
    black pepper
  • 1
    bay leaf
  • 1/2 pkg
    medium egg noodles
  • 1 Tbsp
    chopped parsley

How to Make Bridget's Chicken Noodle Soup


  1. In large dutch oven, cook celery and onion in butter until tender; add remaining ingredients except noodles and parsley. Bring to a boil. Reduce heat; simmer covered 30 minutes. Remove bay leaf; add noodles and parsley. Cook 10 minutes longer or until noodles are tender, stirring occasionally. Makes about 4 quarts.

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About Bridget's Chicken Noodle Soup

Course/Dish: Chicken Soups
Hashtags: #food, #for, #soul

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