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Old 03-23-2009, 11:59 AM
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Chicken Noodle Soup

Debbie F. originally posted this recipe in What's for Dinner October 2008.

Chicken Noodle Soup


1 (2 1/2 - 3lb.) stewing chicken
10 cups water
2 tsp. chicken flavor instant bouillon
1/2 cup chopped onion
1/2 tsp. each salt & pepper
1 bay leaf
1 cup sliced celery
1 cup thinly sliced carrots
1/4 cup chopped onion
2 cups uncooked wide egg noodles

In 5 qt. Dutch oven, combine chicken and water. Bring to a boil. Reduce heat; cover and simmer 15 mins. Skim off any residue that rises to the top.

Add bouillon, 1/2 cup onion, salt/pepper, and bay leaf. Cover; simmer an additional 35-45 mins. til chicken is tender. Remove chicken from broth. When cool enough to handle, remove chicken from bone and cut (or tear) into bite sized pieces.

Return chicken to broth. Stir in celery, carrots and 1/4 cup onion. Bring to a boil. Reduce heat; cover and simmer 15 mins. til carrots are crisp-tender. Remove bay leaf. Drop noodles into boiling soup. After soup returns to a boil, cook uncovered 5-10 mins. til noodles are tender, stirring occasionally.
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