Hearty Chicken Noodle Soup

1 3-5 lb. whole chicken
4 medium potatoes, chopped
2 celery ribs, chopped
4 carrots, chopped
5 Tbsp. chicken base
1⁄8 tsp. parsley
1⁄8 tsp. garlic salt
1⁄2 tsp. thyme
1 pinch of oregano
1 ½ tsp. salt
¼ tsp. pepper
10 oz. bag of egg noodles

Begin by roasting the chicken with 2-3 cups of water added to the roasting pan to use for broth. Prepare the vegetables while the chicken bakes. After roasting the chicken, remove and discard the skin. Clean the meat off the bones, tear into bite-sized pieces and set aside. In a large pot, over medium heat, combine the juices from roasting the chicken with water to equal 41⁄2 quarts. Add the chicken base and all the seasonings. Stir well. Add chicken meat. Toss in potatoes, celery, and carrots. Simmer until vegetables are tender. Add 10 ounces dry egg noodles. Bring to a boil over medium-high heat, then simmer for 5-10 minutes until noodles are done. If freezing the soup, leave out the noodles and add them in when you reheat.

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