Friday, October 14, 2011
There are many ways to make chicken noodle soup, but I tend to prefer this method. Maybe because I like my soup vegetables the same texture as the noodles, but more honestly it’s probably because I’m lazy and this is a less fussy process.
The vegetables and chicken make the broth and soup at the same time, keeping the cooking effort to a minimum. Which is nice.
What you’ll need here is time to let everything simmer. About 2 1/2 hours of it. So this is something I like to make when I’m futzing around the house working on other projects.
Chicken Noodle Soup
This is probably one of our family's favorite recipes. Print Recipe.
1 pound carrots cut into 1/2” thick rounds
1/2 pound celery, cut into 1/2” thick pieces
1 medium onion, diced
4-5 pound chicken, cut up
1 tablespoon chicken bouillon granules
1 tablespoon dried parsley
1/4 teaspoon dried oregano
1 1/2 teaspoon salt
1/2 teaspoon black pepper
2 bay leaves
14.5 ounce can chicken broth
8 cups water
12-ounce package frozen egg noodles
1. Stir the carrots, celery, onion, chicken bouillon granules, oregano, parsley, salt, pepper, bay leaves and chicken broth together in a large pot or Dutch oven; top with chicken skin side up. Pour the water over chicken.
2. Bring to a boil; reduce heat to low, cover and simmer for 2 hours. Scoop out chicken and set aside.
3. Return soup to a simmer. Add noodles, cover and cook for 30 minutes.
4. Meanwhile, discard skin and pull meat off of the bones. Shred into bite sized pieces. When noodles are done, return chicken to soup; discard skin and bones. Season with more salt and pepper to taste.
By Laura Flowers.