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Chicken Noodle Soup

Course Soup, Soup, Stew & Chili
Prep Time 25 minutes
Cook Time 2 hours
Total Time 2 hours 25 minutes
Servings 8 to 10

Ingredients

  • 1 broiler / fryer chicken (2 to 3 lbs.)
  • 2 1/2 quarts water
  • 1/2 medium onion chopped
  • 3 tsp salt
  • 2 tsp chicken bouillon granules
  • 1/8 tsp black pepper
  • 1/4 tsp marjoram dried
  • 1/4 tsp thyme dried
  • 1 bay leaf
  • 1 1/2 cups egg noodles uncooled fine
  • 1 cup celery chopped
  • 1 cup carrots chopped

Instructions

  • In a stockpot, combine the first 9 ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Remove chicken; allow to cool. Strain broth; discard bay leaf.
  • Skim fat. Debone chicken and cut into chunks; return chicken and broth to pan. Add the noodles, celery and carrots; bring to a boil.
  • Reduce heat; cover and simmer for 25-30 minutes or until noodles and vegetables are tender. Yield: 8-10 servings.

Notes

Wine Pairings
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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