Chicken and Noodle Soup

"As a note for all my recipes: I do not measure my spices, I just shake them in. So I am guessing at how much goes in. Most is to taste. And most of the time I am trying to make a little food feed a lot of people usually 6."
 
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photo by Outta Here photo by Outta Here
photo by Outta Here
Ready In:
1hr 10mins
Ingredients:
17
Serves:
10
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ingredients

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directions

  • In a large stock pot add olive oil.
  • Chop onions, minced garlic and celery including the leaves of the celery, place in pot. Turn heat to med high start to simmer.
  • Add chicken then all the spices. Let simmer for minute then add water.
  • Bring to a boil then turn heat to medium and cook for 45 minutes.
  • When chicken is done pull out and set on a plate to cool.
  • Add carrots and noodles. Cook 10 minutes.
  • Shred the chicken and place back in the pot.
  • If you want the broth thicker then thicken with cornstarch by placing 3 tbls of cornstarch in a glass with 3 tablespoons of cold water mixing well. Bring broth to a boil and stir in the mixture. Let cool before serving.

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Reviews

  1. This is the way I make soup also. Just add things to taste! This makes a LOT of soup, so we are freezing half of it for later. This was very comforting on a cold, dreary Pacific NW fall day. I subbed chicken stock for the water, and cut back on the amount of salt called for. I liked the whole grain egg noodles. I had never used them but will more often. Made for Fall 2011 PAC game.
     
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Tweaks

  1. This is the way I make soup also. Just add things to taste! This makes a LOT of soup, so we are freezing half of it for later. This was very comforting on a cold, dreary Pacific NW fall day. I subbed chicken stock for the water, and cut back on the amount of salt called for. I liked the whole grain egg noodles. I had never used them but will more often. Made for Fall 2011 PAC game.
     

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