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Old Fashioned Chicken Noodle Soup

Italian.Chef's picture
Ingredients
  Chicken 3 1⁄2 Pound, cut in 6 or 8 pieces
  Chicken broth 6 Cup (96 tbs)
  Water 6 Cup (96 tbs)
  Onion 1 Large, chopped
  Celery stalks 2 , thinly sliced
  Bay leaf 1 , broken in half
  Dried thyme 1 1⁄2 Teaspoon
  Poultry seasoning 1 Teaspoon
  Egg noodles 3 Ounce
  Frozen peas and carrots 10 Ounce (1 Package)
  Salt 3⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
Directions

Put the chicken in a large soup pot along with the chicken broth and water.
Bring to the boil over high heat, reduce the heat to moderate and cook, uncovered, for 10 minutes, skimming off any foam and fat that rises to the surface.
Add the onion, celery and bay leaf and cook, partially covered, over low heat for 30 minutes until the chicken is tender and no longer pink.
Remove the chicken from the pot with tongs and set it aside until it is cool enough to handle.
Spoon off as much of the fat from the surface of the soup as possible.
Add the thyme, poultry seasoning, noodles, peas and carrots, salt and pepper to the pot.
Cook gently, partially covered, for about 8 minutes.Meanwhile, remove the skin from the chicken, take the meat off the bones and cut it into 3/4-inch chunks.
You should have about 3 cups.
Return the meat to the soup and heat through.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Chicken
Interest: 
Everyday

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