Tuesday, October 7, 2008

Chicken Noodle Soup

Makes 8-10 Servings

8 cups water
8 chicken bouillon cubes
2 cloves garlic, minced
1 tablespoon fresh parsley
4 chicken breasts, cubed, or one whole fryer chicken, cut-up
1 package egg noodles
4 carrots, sliced
4 celery stalks, sliced
1 onion, chopped
Garlic powder
Onion powder


Put chicken in a large sauce pan and cover with the 8 cups of water and add the bouillon cubes. Bring to a boil and continue boiling 10-12 minutes until chicken is cooked through. (If you used a whole chicken, remove the chicken, de-bone and cut-up and put it back in the pot). Add vegetables and seasonings and continue boiling another 5 minutes until veggies are almost fork-tender. Add egg noodles and boil according to package directions for time until noodles are al dente. Add more seasonings according to taste and serve.

*The noodles tend to soak up lots of the broth, so I usually have to add several more cups of water and equal amounts of bouillon to make up for it so I have enough broth. This is why I use a huge pot!* This is my favorite basic chicken noodle soup recipe. Nothing fancy or exciting, just plain down-home goodness and it hits the spot each and every time. I try to keep some frozen for those times when someone comes down with a cold and needs some of this soup right away. We like to eat ours with hot, buttered biscuits. Delicious!

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