Cindy's Cooking Light Chicken Noodle Soup
photo by CIndytc
- Ready In:
- 2hrs
- Ingredients:
- 20
- Serves:
-
6
ingredients
- 1814.36 g broiler-fryer chickens, halved
- 2 stalk celery, halved
- 1 large onion, quartered
- 1 carrot, scraped and halved
- 1 turnip, peeled and halved
- 2 garlic cloves, crushed
- 6.16 ml salt
- 3.69 ml pepper
- 1.23 ml dried tarragon
- 1.23 ml oregano
- 946.36 ml water
- 709.77 ml chicken broth
- 113.39 g thick egg noodles
- 1 large onion, chopped
- 2 stalk celery, sliced
- 2 carrots, scraped and sliced
- 2.46 ml salt
- 2.46 ml pepper
- 1.23 ml tarragon
- 1.23 ml oregano
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
-
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.
RECIPE SUBMITTED BY
CIndytc
United States