Chicken Noodle Soup
A delicious, hearty dinner soup!
List of Ingredients
1 small fryer chicken, cut up (about 2 pounds)
1 small onion, finely diced
1/2 cup diced carrots
2 stalks celery, sliced (leaves included)
3 garlic cloves, minced
3 chicken bouillon cubes
1 tsp. salt
1/2 tsp. pepper
8 cups water
1/2 cup sliced fresh mushrooms
2 tbsp. chopped fresh parsley
1-1/2 cups uncooked egg noodles
Recipe
1. In a large saucepan or Dutch oven, combine first 9 ingredients. Bring to a boil; reduce heat and simmer for one hour, stirring occasionally.
2. Remove chicken from soup and allow to cool enough to handle. Remove meat; discard skin and bones. Dice meat into small pieces.
3. Return meat to soup. Add mushrooms and parsley, and re-season with salt and pepper if desired. Bring soup back to a boil. Stir in noodles and cook over medium-high heat for 20 minutes or until noodles are tender, stirring occasionally.
Yield: 6 servings.
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