Old-Fashioned Chicken Noodle Soup

I used 2 frozen chicken breasts and two chicken bouillon cubes, which cut down on the cooking time.

1 4-5 pound stewing chicken, cut up
12 C water
1/2 C chopped Onion (1 medium)
2 t salt
1/4 t black pepper
1 bay leaf
1 1/2 C dried medium noodles (I use rotini noodles)
1 C chopped carrots (2 medium)
1 C chopped celery (2 stalks)
2 T parsley
4 chicken bouillon cubes


In a large pot combine chicken, water, onion, salt, pepper, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, about 2 hours or until chicken in tender.

Remove chicken from broth. When cool enough to handle, remove meat from bones. Discard bones. Cut meat into bite-size pieces; set aside. Discard bay leaf. Skim fat from broth.

Bring broth to boiling. Stir in chicken, bouillon cubes, carrots and celery. Simmer, covered, about 5-7 minutes or until veggies are tender but still firm. Stir in noodles and parsley; heat through until noodles are firm, but cooked (5-7 minutes).

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