Chicken Noodle Soup

Chicken Noodle Soup

Meal type Appetizer, Entrée, Lunch, Soup
By author Diane Edgecomb

Ingredients

  • 1 broiler/fryer chicken (3 to 3 ½ pounds)
  • 2 ½ quarts water
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 tablespoon salt
  • 2 teaspoons chicken bouillon granules
  • ¼ cup chopped onion
  • ¼ teaspoon dried marjoram
  • ¼dried thyme
  • 1 bay leaf
  • 1 ½ cup fine noodles (uncooked)

Directions

Preparation
In a large kettle, place the first 11 ingredients. Bring to a boil; skim foam from broth. Reduce heat; cover and simmer for 1 to 1 ½ hours or until chicken is tender.

Remove chicken from broth; allow to cool. Remove the chicken from the bone; dice. Skim fat from broth; bring to a boil. Add noodles; cook until tender. Return chicken to pan; adjust salt to taste. Remove bay leaf before serving.
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