Cindy's Cooking Light Chicken Noodle Soup

"This is a recipe I clipped out of an old cooking light cookbook years ago...It makes the best homemade chicken noodle soup. I usually use amish thick noodles in this soup and I tend to add more than the recipe says."
 
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photo by CIndytc photo by CIndytc
photo by CIndytc
Ready In:
2hrs
Ingredients:
20
Serves:
6-10
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ingredients

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directions

  • Combine: chicken & next 10 ingredients in a large dutch oven, and bring mixture to a boil over high heat. Reduce heat; cook 45 minutes or until chicken is tender. REmove chicken from borth; set broth mixture aside. Skin and bone chicken; chop chicken meat and set aside.
  • Pour broth mixture through a wire-mesh strainer into a large bowl; discard cooked vegetables. Remove and discard fat from broth; return broth to dutch oven.
  • Cook noodles according to package directions, omitting salt and fat; drain and set aside.
  • Add chopped onion, sliced celery, and sliced carrots to chicken broth; bring to a boil over high heat. Reduce heat; simmer 15 minutes -- add cooked noodles and simmer another 15 minutes. Serve or you can freez in containers.

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Reviews

  1. I save my chicken carcasses for soup and freeze them, so I used 2 for this recipe instead of the whole chicken called for in the recipe. Skipped the turnip because I didn't have any and reduced the salt. The end result was a very homey hearty soup. The tarragon and oregano are not typically herbs I use for chicken noodle soup, but they were a nice change of pace and added great subtle flavor. Thank you Ciindy for sharing the recipe.
     
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