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Homemade Chicken Noodle Soup

Source of Recipe

From "The Complete Southern Cookbook" by Tammy Algood


Recipe Introduction

"Cheers to the best medicine in the world. Serve hot on a bed tray to someone who is sick or with a loaf of crusty bread for those who are just in need of the comfort it provides."

List of Ingredients

• 1 (3-pound) whole chicken, skinned
• 6 cups water
• 4 fresh celery leaves
• ¼ tsp dried thyme
• ½ cup chopped celery
• ½ cup sliced carrots
• 1 cup thin egg noodles, uncooked
• â…“ cup sliced green onions
• 2 Tbsp chopped fresh parsley
• 1 tsp chicken bouillon granules
• ½ tsp salt
• ½ tsp black pepper
• 1 bay leaf


Recipe

In a large Dutch oven, combine the chicken, water, celery leaves, and thyme. Bring to a boil, cover, reduce heat to low, and simmer 45 minutes. Remove the chicken from the stock and set aside to cool.

Strain the stock, discarding any solids. Return the stock to the Dutch oven. Stir in the celery, carrots, noodles, green onions, parsley, bouillon granules, salt, pepper, and bay leaf. Cover and simmer 20 minutes.

Meanwhile, remove the chicken from the bones. Discard the bones and chop the chicken. Add to the stock and cook 5 minutes longer. Remove and discard the bay leaf. Serve in warmed soup bowls.

Makes 6 to 8 servings