chicken noodle soup
This is a large quantity and will freeze well. I have a Food Saver and will freeze quart sized portions overnight until frozen and then remove to a Food Saver bag and it will keep for a good long time.
prep time
30 Min
cook time
3 Hr
method
Stove Top
yield
10 serving(s)
Ingredients
- 3 medium onions, chopped
- 3 - stalks celery, chopped
- 4 - carrots, sliced
- 1 tablespoon vegetable or avocado oil
- 3 pounds skinless chicken thighs
- 4 quarts chicken broth
- 1 teaspoon ground sage
- 1/2 teaspoon ground thyme
- 2-3 - bay leaves
- 1/2 teaspoon poultry seasoning
- 1 teaspoon salt
- 1 teaspoon rounded teaspoon garlic powder
- 2 - 14.5 oz. cans corn, drained
- 1 1/2 teaspoons black pepper
- 1 - 12 oz. package medium egg noodles
How To Make chicken noodle soup
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Step 1In a large Dutch oven or stock pot, cook onions and celery in oil until tender. Add broth, chicken thighs, carrots, and the rest of the seasonings. Bring to boiling then reduce heat and simmer for 25-30 minutes or until chicken is firm and done.
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Step 2Remove chicken to a plate and let cool until you can handle it. Remove meat from the bone and chop to desired size pieces.
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Step 3Bring soup to boiling again and add noodles, chicken and corn. Cover and cook for another 30 minutes until noodles are tender.
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Step 4Test to make sure the taste is to your liking and add more spices before serving if it needs more flavor.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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