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Chicken Noodle Soup Recipe




This classic chicken noodle soup recipe is good for what ails you. Serve this soup up on a cold winter's night along with a nice hot crusty loaf of French bread.

Chicken Stock:
1 (2 1/2 to 3-pound) fryer chicken, cut up
3 1/2 quarts water
1 onion, peeled and diced
1 1/2 to 2 teaspoons Italian seasoning
1 teaspoon lemon-pepper seasoning
3 cloves garlic, minced
3 bay leaves
3 chicken bouillon cubes
Salt and freshly ground black pepper

Chicken Noodle Soup:
2 cups sliced carrots
2 cups sliced celery, with leafy green tops
2 1/2 cups uncooked egg noodles
1 cup sliced mushrooms
3 tablespoons chopped fresh parsley leaves
2 teaspoons chopped fresh rosemary leaves
Seasoning salt
Freshly ground black pepper
Crusty French bread, for serving

Start your chicken soup by making the chicken stock. Add all ingredients to a soup pot. Cook until chicken is tender, about 35 to 45 minutes. Remove chicken from pot and set aside to cool. Remove and discard bay leaves and onion. You should have approximately 3 quarts of stock. When chicken is cool enough to touch, pick chicken from bones, discarding bones, skin, and cartilage. Set the chicken aside.

Next, in order to make the chicken noodle soup, you'll need to bring chicken stock back to a boil, add carrots, and cook on medium low for about 3 minutes. Add celery and continue to cook for 5 to 10 minutes. Add egg noodles and cook according to directions on package. When noodles are done, add chicken, mushrooms, parsley, and rosemary. Cook for another 2 minutes. Adjust seasoning, if needed, by adding seasoning salt and pepper.






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