Old Fashioned Chicken Noodle Soup Recipe
Ingredients
| 3- to 3 1/2-pound chicken, cut in 6 or 8 pieces | ||
| Chicken broth | 6 Cup (16 tbs) | |
| Water | 6 Cup (16 tbs) | |
| Onion | 1 Large, chopped | |
| Celery stalks | 2 , thinly sliced | |
| 1 bay leaf, broken in half | ||
| Dried thyme | 1 1/2 Teaspoon | |
| Poultry seasoning | 1 Teaspoon | |
| Egg noodles | 3 Ounce | |
| 10-ounce package frozen peas and carrots | ||
| 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.
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.
Chef
