My husband is a bit under the weather with a cold,& when he is sick, He loves to have my HOMEMADE CHICKEN NOODLE SOUP.
This is what I made for dinner today. I love to add lots of chopped Celery, onions, & carrots but today I used FROZEN mixed vegetables & FROZEN PEAS, WITH LOTS OF WHITE MEAT CHICKEN & 6 PIECES OF DARK MEAT AS WELL.
I kept the chunks large so it would be very hearty. My husband had 2 LARGE BOWLS LIKE THE ONE IN THE PICTURE.
He loves it with Bread & butter. Said he could smell it cooking before he got in the house. Enjoy ANYTIME, NO NEED TO BE SICK TO ENJOY THIS SOUP
servesLots & lots maybe 12 or more
prep time35 Min
cook time1 Hr 20 Min
boneless,skinless chicken breast
chicken legs and thighs(3 pieces each)
yellow onions, chopped
coarse black pepper (less if desired)
frozen baby peas
mixed vegetables or peas & carrots
water to cover meat with celery & onions
How To Make
Chop the celery, onions, & minced garlic and add to large pot,
Then, Add the chicken legs, thighs and boneless chicken breast.
Add all of the spices and herbs, and cover with a lid and bring to a boil. Reduce heat, then cover with a lid. Skim off any foam that accumulates
Cook for about 1 hour and 15 minutes or until the chicken pieces are tender.
When chicken is tender, remove all of the parts from the pot with a large slotted spoon to a large bowl. May need to add additional water before you add the noodles.
Take the bone in chicken parts and debone, removing the cartledge, bones, and skin, then cut up the dark pieces into large chunks, repeat till all has been deboned and chunked.
Now cut up the chicken breast into large chunk pieces also. Add to the dark meat. Then return all of the chicken chunks back into the pot.
Add the vegetables & Noodles and continue to cook for about 8 to 10 minutes till vegetables are tender & noodles are al dente. Taste and add additional seasoning if desired.
Serve with your favorite bread OR CRACKERS IF DESIRED. ENJOY
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