Grace's Creamy Chicken Noodle soup
Source of Recipe
BBR
Recipe Introduction
Posted by: gaudrey_GA*************
This is the best homemade chicken noodle soup I ever had! I used tri-color rotini and used about two cups, instead of just one (had to "stretch" it to feed 6 people). I served it with the Honey Wheat Breadsticks from the latest QC recipe contest. Thank you for this recipe, I may never try another recipe for Chicken Noodle Soup. This is it
List of Ingredients
1 chicken or about 2 pounds of chicken parts
1 quart canned chicken broth
2 large carrots, sliced
1 large onion, chopped
2 ribs of celery, sliced
2 tablespoons minced fresh parsley OR 1 teaspoon dried parsley flakes
1 teaspoon Lawry's seasoned salt
1/4 teaspoon black pepper
1 cup uncooked thin or medium noodles
1 can cream of chicken soup
Recipe
Place chicken and broth in a saicepan. Bring to a boil then cover and turn to simmer until tender. Dip out the chicken. Remove skin and bones. Cut chicken meat in bite-sized pieces and return to pot. Add carrots, onion, celery, parsley, salt, and pepper. Cover and bring back to a boil, then turn to simmer until veggies are tender, about 30 minutes. Remove lid and add noodles. Cook uncovered on heat just high enough to keep the liquid boiling gently. Time according to package directions. Do not overcook as noodles should be al dente. When done, stir in soup and heat through. Serve with crackers, garlic French bread, or rolling pin bread strips. Makes about 4 servings.
If traditional chicken noodle soup is desired, omit the cream of chicken soup.
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