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Chicken Noodle Soup Recipe

   
 

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     Chicken Noodle Soup

Category   Salads - Soups - Sidedishes
Sub Category   None
Ingredients
2 rotisserie chickens-with juices and still tied
2 bag wide egg noodles
12 cups chicken broth
1 1/2 tablespoons salt
1 teaspoon poultry seasoning
2 cup chopped celery
2 cup chopped onion
2 cups sliced carrots
1/3 cup cornstarch
 
1/4 cup water
Salt and Pepper
Instructions
Place both chickens in the pot and cover with water. And chicken broth and simmer for 45 minutes. After it has simmered for 45 minutes take entire chickens out and take off bones and skin and put the chicken back into the broth.
Cook egg noodles according to package. (don’t cook completely as they will cook a little when added to the soup) Drain, and rinse under cool running water.
In a large saucepan or Dutch oven, sauté celery, carrots and onion until slightly tender. Combine celery, carrots, onions, noodles and chicken into the broth and simmer for 10 minutes. In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved. Gradually add to soup, stirring constantly. This is an optional step-this just thickens the broth slightly. Simmer for another 10 minutes.
The key is to add an ENTIRE cooked rotisserie chicken to the broth with the veggies. Be sure to pour in the drippings from the pan. Let this simmer for about 45 minutes, then remove chicken and add the meat back in. This gives it the most amazing flavor!


Originally Submitted 9/15/2014





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