Chicken Noodle Soup

The Chicken Noodle Soup Recipe At the first sign of sniffles, I put this soup on to simmer. It makes me feel much better in no time.

Makes 8 servings.

4 carrots, peeled and sliced
4 stalks celery, sliced
1 onion, chopped
2 bay leaves
1/2 t. dried thyme
4 t. salt
1/2 t. pepper
3-1/2 lb. chicken
7 to 8 c. chicken broth or water
12-oz. pkg. medium egg noodles, uncooked and divided

Place vegetables, seasonings and chicken in a slow cooker. Add enough broth or water to fill slow cooker 2/3 full.

Cover and cook on low setting for 8 to 10 hours. Remove chicken and cool, reserving broth in slow cooker. Discard bones, skin and bay leaves.

Measure out 3 cups noodles, reserving the rest for another recipe. Stir uncooked noodles into slow cooker.

Cover and cook on low setting for 10 to 20 minutes, until tender. Shred chicken and stir back into soup.

Chicken Noodle Soup Recipe
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