Chicken Noodle Soup

Name: Chicken Noodle Soup
Ingredients: 2½ lbs broiler fryer chicken, cut up (I use chicken breast); 1 qt. water; 4 medium carrots, cut into ½-inch slices (about 2 cups); 4 medium stalks celery, cut into ½-inch slices (about 2 cups); 1 T. salt (I reduce); 1 t. sugar; ¼ t. pepper; 3 chicken bouillon cubes; 2 cups uncooked thin egg noodles

Added by

Bob over 8 years ago

Made over 2 years ago

Grandma Lail

gluten-free soups

Ingredients

2½ lbs broiler fryer chicken, cut up (I use chicken breast)
1 qt. water
4 medium carrots, cut into ½-inch slices (about 2 cups)
4 medium stalks celery, cut into ½-inch slices (about 2 cups)
1 T. salt (I reduce)
1 t. sugar
¼ t. pepper
3 chicken bouillon cubes
2 cups uncooked thin egg noodles

Instructions

Heat all ingredients except noodles to boiling in 4-quart Dutch oven; reduce heat. Cover and simmer until chicken is done, about 45 minutes. Skim fat if necessary. Cook noodles as directed on package. Remove chicken from broth; cool slightly. Remove chicken from bones and skin. Cut chicken into 1-inch pieces. Add chicken and noodles to broth; heat until hot, about 5 minutes.

Makes 8 servings (about 1 cup each)