This is what Dennis needs to get rid of his cold! Yall this is sooooo good and freezes GREAT! I had some today from my freezer. Made some corn bread to go with it. Please don't be tempted to put more noodles than it says. That ruins it.
HOMEMADE CHICKEN NOODLE SOUP
2 and 1/2 Quarts Water
1 whole Broiler of Fryer (approx. 3 and 1/4 pounds)
Salt to taste
3 Sprigs of Parsley
2 Chicken Bouillon Cubes
2 Cups Sliced Carrots
2 Cups Diced Celery
1 Meduim Onion, Coarsely Chopped
1/8 teaspoon Pepper
8 Ounces Wide Egg Noodles (about 4 cups)
1/4 Cup Chopped Parsley
In large sauce pot or Dutch oven, combine water, chicken salt and parsley. Heat to boiling, Cover, reduce hear and simmer 1 hour or until chicken is tender.
Remove Chicken and strain broth. Return broth to pot; add bouillon cubes and heat to boiling. Add carrot, celery, onion, pepper and salt. Cover and cook 5 minutes.
Gradually add noodles so that soup continues to boil. Cook, uncovered, stirring, occasionally, until noodles are tender.
Meanwhile, cut chicken into bite-sized pieces; discard skin and bones.
Add chicken and chopped parsley to soup. Heat about 5 minutes.
To freeze" Prepare soup; cool. Pack in freezer containers. Cover, label and freeze up to 1 month. To reheat; put in top of double boiler or saucepan over low heat, stirring occasionally.
HOMEMADE CHICKEN NOODLE SOUP
2 and 1/2 Quarts Water
1 whole Broiler of Fryer (approx. 3 and 1/4 pounds)
Salt to taste
3 Sprigs of Parsley
2 Chicken Bouillon Cubes
2 Cups Sliced Carrots
2 Cups Diced Celery
1 Meduim Onion, Coarsely Chopped
1/8 teaspoon Pepper
8 Ounces Wide Egg Noodles (about 4 cups)
1/4 Cup Chopped Parsley
In large sauce pot or Dutch oven, combine water, chicken salt and parsley. Heat to boiling, Cover, reduce hear and simmer 1 hour or until chicken is tender.
Remove Chicken and strain broth. Return broth to pot; add bouillon cubes and heat to boiling. Add carrot, celery, onion, pepper and salt. Cover and cook 5 minutes.
Gradually add noodles so that soup continues to boil. Cook, uncovered, stirring, occasionally, until noodles are tender.
Meanwhile, cut chicken into bite-sized pieces; discard skin and bones.
Add chicken and chopped parsley to soup. Heat about 5 minutes.
To freeze" Prepare soup; cool. Pack in freezer containers. Cover, label and freeze up to 1 month. To reheat; put in top of double boiler or saucepan over low heat, stirring occasionally.
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