Chicken Noodle Soup 20 Recipe

  • 1 broiler/fryer chicken (3 - 3 1/2 pounds)
  • 2 1/2 quarts water
  • 1 cup diced carrots
  • 1 cup diced Celery
  • 1 tablespoon salt
  • 2 teaspoons chicken bouillon granules
  • 1/2 cup chopped onion
  • 1/4 teaspoon dried marjoram
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon pepper
  • 1 bay leaf
  • 1 1/2 cups uncooked egg noodles
In large saucepan, place the first 11 ingredients. Bring to a boil; skim foam from broth. Reduce heat; cover and simmer for 1 - 1 1/2 hours or until chicken is tender.

Remove chicken from broth; allow to cool. De-bone chicken and dice.

Skim fat from broth and bring to a boil. Add noodles, cooking until tender. Return chicken to pan and salt to taste. Remove bay leaf before serving.

8-10 servings

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