Basic, simple, goodness. Serve with a hearty bread for a satisfying simple supper.
Add all ingredients except egg noodles to a medium size stock pot. Bring to a boil, stirring occasionally.
After veggies are to your preferred texture, add egg noodles and cook for 10-15 minutes.
Remove and discard bay leaf.
Serve with bread and a side salad.
Note: you can boil a whole chicken (or chicken pieces) and debone. Skim fat from the stock by placing it in the freezer. Fat will rise to the top and you can skim it off. If you’re in a hurry, put an ice cube in the stock and swirl it around. The fat will adhere to the ice cube. Repeat this process until most of the fat is out of the stock. Homemade stock and fresh chicken are much better than canned stock and chicken.
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Very easy and very delicious! I adjusted the levels of some of the ingredients to suit our family, but this is a great, basic recipe for chicken noodle soup. I also very much agree that homemade stock and fresh chicken are much better than canned stock and chicken.
Prep: Cook:
Serves: 8 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
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smjlfn on 11.18.2010
This was awesome.:) I had no leftovers. Thanks again for the recipe. Will be saving this one to go back to.:)
Sharon
smjlfn on 11.17.2010
Trying this tonight for supper at church. Thanks for the recipe. I am cooking it in the crockpot.