Soups & Stews |
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Chicken Noodle Soup - 1998
Recipe courtesy of Ginny Shonk
INGREDIENTS
PREPARATION
PLACE chicken, 1/2 of vegetables, bouillon, salt, pepper and seasoned salt into a stock pot, add enough water to cover chicken. Cover and boil for one hour, or until chicken is done.
REMOVE chicken and cool. Bone chicken and cut into small cubes.
STRAIN stock to use for base of soup and discard cooked vegetables. Add stock, chicken, and remaining vegetables into stockpot. Season to taste with above seasonings.
COOK on medium until vegetables are soft. Add frozen noodles 1/2 hour before serving.
Try with Egg Noodles by Grandma Dunn.
Serving Ideas: Serve over mashed potatoes.
- 1 whole chicken
- 2 medium onions -- chopped, divided
- 2 cups carrots -- sliced, divided
- 2 cups celery -- chopped, divided
- 1 cube chicken bouillon
- seasoned salt -- to taste
- salt and pepper -- to taste
- 1 ½ packages frozen egg noodles
- 1 box Mrs. Grass soup (optional)
PREPARATION
PLACE chicken, 1/2 of vegetables, bouillon, salt, pepper and seasoned salt into a stock pot, add enough water to cover chicken. Cover and boil for one hour, or until chicken is done.
REMOVE chicken and cool. Bone chicken and cut into small cubes.
STRAIN stock to use for base of soup and discard cooked vegetables. Add stock, chicken, and remaining vegetables into stockpot. Season to taste with above seasonings.
COOK on medium until vegetables are soft. Add frozen noodles 1/2 hour before serving.
Try with Egg Noodles by Grandma Dunn.
Serving Ideas: Serve over mashed potatoes.