Friday, January 11, 2008

Chicken Noodle Soup


My husband loves Homemade Chicken Noodle Soup. This is a recipe that I've just kind of developed over the years. The measurements are pretty accurate, but can surely be adjusted to your own taste.
Ingredients

1 pkg (3 or 4) chicken breasts (with skin and bones, for flavor)
1 medium onion, chopped
5 or 6 celery ribs, sliced
1 tsp pepper
1 1/2 tsp salt
1 tbsp poultry seasoning
8 - 10 chicken boullion cubes
2 pkgs thick egg noodles (frozen or homemade amish style)

Instructions

1) In a Dutch Oven or stock pot, cover chicken breasts with water and boil until chicken is tender, maybe an hour or so. Add water, if needed as it boils down.

2) Remove chicken breasts and let cool. Skim liquid to remove foamy residue. Add all the ingredients except the noodles and continue cooking until celery and onion are soft. I usually let it simmer for at least an hour.

3) When chicken breasts are cool enough to handle, remove skin and bones from chicken and discard. Cut or tear chicken into bite size pieces and add to simmering soup.

4) 20 - 30 minutes before serving, add noodles and bring back to a full boil. Cook until noodles are done and serve.

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