Chicken Noodle Soup
Chicken Noodle Soup is an moderately easy dinner. Made with 1 (2 1/2 to 3 lb.) broiler-fryer chicken, cut up, 14 c. hot water, divided, 1 medium onion, cut in wedges, 2 bay leaves and 2 tsp. salt, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
π Recipe adapted from RecipeNLG-Full
In Dutch oven, combine chicken, 8 cups water, onion, bay leaves, salt and pepper.
Bring to a boil.
Reduce heat.
Simmer. Cook and cover until chicken is tender, about 1 hour.
Remove chicken.
Cool slightly.
Remove and discard skin and bones.
Cut meat into bite size pieces.
With slotted spoon, remove onion and bay leaves; skim fat from broth.
Add remaining 6 cups of water, chicken, celery, carrots, bouillon, basil and parsley.
Bring to a boil.
Reduce heat; simmer covered just until carrots are tender, about 10 minutes.
Add noodles.
Simmer 10 to 15 minutes stirring occasionally.
π· Perfect Pairings
Complete your meal with these
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