Chicken Noodle Soup

  1. 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.
  2. Skim fat. Debone chicken and cut into chunks; return chicken and broth to pan. Add the noodles, celery and carrots; bring to a boil.
  3. Reduce heat; cover and simmer for 25-30 minutes or until noodles and vegetables are tender.

chicken, water, onion, salt, chicken bouillon granules, pepper, marjoram, thyme, bay leaf, egg noodles, celery, carrots

Taken from www.tasteofhome.com/recipes/chicken-noodle-soup/ (may not work)

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