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Old Fashioned Chicken Noodle Soup Recipe
|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)|
Serving size: Complete recipe
Calories 3671 Calories from Fat 1641
% Daily Value*
Total Fat 182 g280.6%
Saturated Fat 52 g259.9%
Trans Fat 0.1 g
Cholesterol 1135.1 mg
Sodium 6439.5 mg268.3%
Total Carbohydrates 139 g46.5%
Dietary Fiber 22.7 g90.7%
Sugars 23 g
Protein 355 g710.1%
Vitamin A 587.8% Vitamin C 103.6%
Calcium 58.5% Iron 164.1%
*Based on a 2000 Calorie diet
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.