Classic Chicken Noodle Soup
This is great. There are two stages to the cooking but the first can be skipped if you have homemade broth and cooked chicken already available:
Broth
- 3-4 lb chicken, cut up (including skin and bone)
- 10 cups water
- 1 carrot, sliced
- 1 large onion, sliced
- 1 celery rib, chopped
- 1 clove garlic, minced
- 1 bay leaf
- 1 tsp dried thyme
- salt and pepper to taste
In a large dutch oven, combine the above and bring to a boil. Reduce heat, cover and simmer 1½-2 hours to form a natural broth. Remove chicken, cool and discard skin and bone. Chop meat and set aside. Strain the broth and discard the vegetables and bay leaf.
Soup
- 2 carrots, sliced
- 2 celery ribs, chopped
- 1 medium onion, chopped
- 2 cups fine egg noodles, uncooked
- 1 cup frozen peas
- ½ frozen cut green beans
Add vegetables and broth. Bring to a boil, reduce heat, cover and simmer 10 minutes, or until vegetables are tender. Add noodles and chicken. Bring to a boil, reduce and simmer another 10 minutes. Stir in beans and peas and cook to heat, or until noodles are tender.
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