Chicken noodle soup

Chicken noodle soup

Chicken noodle soup

Chicken noodle soup photo 1
Chicken noodle soup photo 2


  • salt - 1 tsp
  • water - 3 qt
  • shredded carrots - 1/2 c
  • dried oregano, crushed - 1/4 tsp
  • dried thyme, crushed - 1/2 tsp
  • diced celery - 1 c
  • ready to cook broiler-fryer chicken, cut up - 1 (2
  • medium onion, quartered - 1 item
  • few sprigs parsley - 1 item
  • whole black peppercorns - 1 tsp
  • uncooked fine noodles - 2 c

How to make chicken noodle soup:

Place chicken in Dutch oven or deep kettle. Add water, onion, parsley, salt and whole black peppercorns. Cover and simmer for 1 hour. Remove chicken from broth. Cool and remove meat from bones. Dice meat. Strain broth and return to kettle. Bring stock to boiling and add noodles, celery, shredded carrots, salt, thyme and oregano. Return to boil. Cover and cook, stirring occasionally, about 10 minutes, or until noodles are tender. Add chicken and heat. Makes 2 1/2-quarts.

Recipe categories: Soups & stews, Chicken, Pasta.

Chicken noodle soup
Average rating: 3 of 5, total votes: 6
Cook. Time: PT1H2M
Total Time: PT1H2M

Cause of complaint:

Related ingredients:
sugar, eggs, milk, salt, water, soy sauce
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