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Soup: Old Fashioned Chicken Noodle Soup

Source of Recipe

Sue Erickson


List of Ingredients

1 recipe chicken broth (recipe below)
1/2 C chopped onion
2 carrots, sliced
2 celery stalks, sliced
8 oz dried egg noodles
1/2 C finely chopped fresh parsley
salt and pepper to taste




Recipe

Bring reserved broth to a boil. Reduce heat to simmer. Add onion, carrots and celery. Simmer until vegetables soften 12-15 minutes. Stir in noodles and parsley, and simmer 5 minutes. Add reserved chicken meat and heat through, about 4-5 minutes.

Season soup with salt and pepper to taste.


YIELD: 6-8 Servings


CHICKEN BROTH:
2 qts canned low-sodium chicken broth
3 1/2lb chicken, cut into 8 pieces


Combine chicken broth and chicken in heavy large pot. Bring to a boil. Cover partially, and simmer until chicken is cooked through, about 20 minutes.

Using tongs, transfer chicken to large bowl. Cool chicken and broth slightly.

Discard skin and bones from chicken. Cut chicken meat into bite-sized pieces and reserve.

Can be prepared 1 day ahead. Cover chicken meat and broth separately and refrigerate.

Spoon fat off top of chicken broth.


Bring broth to boil before adding remaining ingredients.