Recipe | Homemade Chicken Noodle Soup by Sue Ready

"I work for a non-profit organization. This recipe was developed to serve senior guests who come for lunch and bingo twice a month. The soup tastes even better the second day." Serves 6.
  • 4 cups cooked chicken diced (a time saver buy a deli rotisserie chicken)
  • 2 TB. butter
  • 1 cup diced celery
  • 1 cup diced carrots
  • 1/2-3/4 cup diced onion
  • 2 containers each 32 oz. chicken broth (use ones that are low sodium and fat free)
  • 1 tsp. dried basil
  • 1 tsp. dried thyme
  • 1 bay leaf
  • 1/4 tsp. ground marjoram
  • 1 tsp. dried parsley flakes
  • 1/8 tsp. pepper
  • 1/2 tsp. minced garlic from a jar
  • 1-1/3 cups dried wide egg noodles-may want more in soup but start out small 
In a large stock pot saute in 2 TB. butter onion, garlic and celery til tender. Add broth, carrots, chicken and spices, Bring mixture to a boil and reduce heat to low and simmer, covered about 45 minutes till carrots are tender, Last 10 minutes of cooking time uncover add in noodles, Remove bay leaf before serving. May need to add more broth on second day when serving soup since noodles absorb liquid


Comments

Jean Owens said…
Can hardly wait to try this.

Currently Trending in the Network




Copyright © 2011-2017. All Rights Reserved. Wonderful Women's Network, LLC. Your Community Newsletter Magazine. Committed to news, events, businesses and stories of Rockport-Fulton and Texas Coastal Bend Region. Duplication of content on this site without permission is prohibited by law. Information on this site is time sensitive and for general/entertainment purposes only. Opinion pieces/submitted articles and comments are the thoughts of the author and do not necessarily represent those of the WWN. Paid advertising through the WWN is not available to other general information publications. Always consult a licensed physician before taking medical or health advice. The WWN does not endorse any political party or candidate.

Web services provided by The Branding Arsenal