bridget's chicken noodle soup
(1 RATING)
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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prep time
cook time
method
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yield
Ingredients
- 4 1/8 cups cooked chicken - diced
- 1 cup chopped celery
- 1 cup onion, chopped
- 1/4 cup butter or margarine (butter is better)
- 12 cups water
- 1 cup diced carrots
- 3 tablespoons chicken flavor instant bouillon
- 1/2 teaspoon marjoram leaves
- 1/4 - 1/2 teaspoon black pepper
- 1 - bay leaf
- 1/2 package medium egg noodles
- 1 tablespoon chopped parsley
How To Make bridget's chicken noodle soup
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Step 1In 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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