One 3 1/2 to 4 lb Chicken - Cut up - or 2 1/2 lbs Chicken Pieces
8 c Water
1/2 c Onion - Chopped (1 Medium)
2 tsp Salt
1/4 tsp Black Pepper
1 Bay Leaf
1 c Carrots - Chopped (2 Medium)
1 c Celery - Chopped (2 Stalks)
1 1/2 c Dried Egg Noodles
2 T Snipped Fresh Parsley
Instructions
In a 6-to-8 quart Dutch oven combine chicken, water, onion, salt, pepper, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, about 1-1/2 hours or until chicken is very tender.
Remove chicken from broth. When cool enough to handle, remove meat from bones. Discard bones and skin. Cut meat into bite-size pieces; set aside. Discard bay leaf. Skim fat from broth.
Bring broth to boiling. Stir in carrot and celery. Simmer, covered, about 5 minutes. Stir in noodles. Simmer, covered, 5 minutes more or until noodles are tener but still firm. Stir in chicken and parsley; heat through.
Originally Submitted
11/12/2008
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