Sunday, September 30, 2012

Chunky Chicken-Noodle Soup

Ingredients:
1 (3-pound) broiler-fryer; skinned, or 2 1/2 pounds chicken pieces (I use a rotisserie chicken and debone it to save time)
6 cups water (I used 8 cups)
3 fresh celery leaves (I added a dash of celery seeds)
1/4 tsp dried thyme
1/3 cup sliced green onions
1/2 cup sliced celery
1/2 cup sliced carrot
2 Tbsp minced fresh parsley (I used dried)
1/2 tsp salt (I left this out)
1/4 tsp coarsely ground pepper
1 tsp chicken bouillon granules (I used 1 Tbs since I use rotisserie chicken) or 1 chicken bouillon cube
1 cup of uncooked fine egg noodles (I used 16 oz. Grandma's Fresh Frozen All Natural Egg Noodles, Wide, Homestyle)
1 bay leaf

Directions:
Combine the first 4 ingredients in a Dutch oven; bring to a boil.  Cover, reduce heat, and simmer 45 minutes.  Remove chicken from broth, and cool.  Strain broth; discard celery leaves and solidified fat.  Return broth to Dutch oven; add green onions and next 8 ingredients.  Cover and simmer 20 minutes (this is when I add the frozen egg noodles and cook).  Bone and chop chicken; add to broth.  Cook 5 more minutes.  Discard bay leaf.  Sprinkle soup with pepper, if desired.  Yields 7 cups.

*Crock Pot:  Place water, celery, thyme, green onions, carrots, parsley, salt, pepper, bouillon and bay leaf in crock pot on high with 4 boneless, skinless chicken breasts.  After 4 to 6 hours, shredded cooked chicken breast and return.  Add frozen noodles or egg noodles and cook according to directions.

Recipe from the Ultimate Southern Living Cookbook.

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