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Chicken Noodle Soup
Serves : 6-8
Prep. Time : 1:30
1 Lb. boned and
skinned chicken breasts
1 Lb. boned and skinned chicken thighs
vegetable oil - as needed
2 Tbls. butter
1 lrg. onion - chopped
3-4 stalks celery - diced
4 cups chicken stock
2 cups water
2-3 carrots, sliced
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. minced fresh parsley
2 cups egg noodles - unprepared
-Rub a light coat
of vegetable oil over the chicken pieces.
-Bake coated chicken on a cookie sheet in a 375 degree
oven for 25 minutes.
-Allow chicken to cool, then dice.
-In a large pot or Dutch oven, saute the onion and celery
butter for 4-5 minutes.
-Add remaining ingredients, except the noodles, to the
-Bring to a boil, then reduce heat and simmer for 30
minutes, or until the carrots are soft.
-Add the noodles and simmer for 15 minutes, or until the
noodles are tender.