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Chicken Noodle Soup




Source of Recipe


Taste of Home


Recipe Introduction


My husband requests this soup every winter. It takes some time to prepare but he seems to think it is worth it.


Recipe Link: http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=19920

List of Ingredients




1 stewing chicken (about 4 pounds), cut up
3 quarts water
2 cans (14-1/2 ounces each) chicken broth
5 celery ribs, coarsely chopped, divided
4 medium carrots, coarsely chopped, divided
2 medium onions, quartered, divided
2/3 cup coarsely chopped green pepper, divided
1-1/4 teaspoons pepper, divided
1 bay leaf
2 teaspoons salt
8 ounces uncooked medium egg noodles


Recipe



In a large kettle, combine the chicken, water, broth, half of the celery, carrots, onions and green pepper, 1/2 teaspoon pepper and the bay leaf. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours or until chicken is tender. Chop the remaining onion; set aside.

Remove chicken from broth. When cool enough to handle, remove meat from bones and cut into bite-size pieces. Discard bones and skin; set aside.

Strain broth and skim fat; return broth to kettle. Add salt, chopped onion and remaining celery, carrots, green pepper and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables are crisp-tender. Add noodles and chicken. Cover and simmer for 12-15 minutes or until noodles are tender. Yield: 16 servings.