Gifford'S Chicken Noodle Soup Recipe
Are you looking for a highly accoladed Chicken-noodle Soup recipe? I prepare this yum Chicken-noodle Soup as a Side Dish every month or even more often. It is full of flavor in spite of being a Low Fat recipe. This recipe is a good way to use Chicken. I am certain you and I will concur that this Chicken-noodle Soup is just delicious.
Ingredients
16 oz. chicken
2 qt. water
6 oz. WholeWheat
Noodles
2 stalks celery, chopped
1 onion, chopped
Gifford's Alternatives: Add:
1 carrot, chopped
1/4 cup parsley, chopped
4 oz. mushrooms, sliced
1/2 tsp. basil
1/4 tsp. black pepper
1 bay leaf
2 tsp. chicken bouillon granules
1 tsp. onion powder
1/2 tsp. dry ground mustard
2 tsp. Butter Buds® Sprinkles
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.
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.
