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Gifford'S Chicken Noodle Soup

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Ingredients
  Chicken 16 Ounce
  Water 2 Quart
  Whole wheat 6 Ounce
  Noodles 1 Cup (16 tbs)
  Celery stalks 2 , chopped
  Onion 1 , chopped
  Carrot 1 , chopped
  Parsley 1⁄4 Cup (4 tbs), chopped
  Mushrooms 4 Ounce, sliced
  Basil 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Bay leaf 1
  Chicken bouillon granules 2 Teaspoon
  Onion powder 1 Teaspoon
  Dry ground mustard 1⁄2 Teaspoon
  Sprinkles 2 Teaspoon (Butter Buds)
Directions

1. Cook chicken and pick meat off the bones. Cut the meat into bite-sized pieces.
2. Strain water in which chicken was cooked and measure out 2 quarts. Cook noodles until tender in the 2 quarts of water.
3. Add remaining ingredients and cook until vegetables are tender. Remove bay leaf before serving soup.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Dish: 
Soup
Ingredient: 
Chicken
Interest: 
Healthy

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