1 whole chicken cut up with skin (or variation of chicken parts, 2 breasts with skin, legs, thighs,
1 package Skinners wide noodles (12 oz.)
3 bay leaves
Salt & Pepper
1 giant onion
1 whole bunch celery (chop)
1 bag carrots(slice in round bite size peaces)
Instructions
Cover chicken in a LARGE stock pot with water and
cook until tender (at least 30 minutes on a low
boil). I cook it longer than 30 by turning down
to simmer after 30 minutes for a while. Add salt
and pepper to chicken.
let the chicken cool. Debone. place chicken
back in chicken broth.
Cut up all the vegetables and throw in to the
pot. Add a lot of dried basil on top of veggies
plus the 3 bay leaves.
Continue to cook at low temperature until veggies
are soft. Add salt and pepper to taste.
Add about 4 more cups of water to soup in order
to accommodate the noodles and then bring to a
boil again.
Add the 12 oz. package of noodles and turn down
temp to a simmer for about 10 minutes until
noodles are done.
LET THE SOUP SIT FOR AWHILE TO DRAW FLAVOR BEFORE
SERVING (I sometimes let it sit for over an
hour)
Originally Submitted
1/11/2018
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