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Herbed Chicken Noodle Soup

1 broiler-fryer chicken, cut up
2 1/2 quarts water
4 medium carrots, sliced
1 medium onion, chopped
1/2 cup celery, chopped
5 chicken bouillon cubes
2 tablespoons dried parsley flakes
1 tablespoon dried thyme
1 teaspoon dried sage
1 teaspoon poultry seasoning
1 teaspoon salt (optional)
1/2 teaspoon pepper
1 large bay leaf
1 (12 ounce) package frozen noodles, cooked (I use Reames brand)
1 In a dutch oven place the first 12 ingredients in pot.
2 Cover bring to a boil; skim fat.
3 Reduce heat; cover and simmer 1 hour or until chicken is tender.
4 Remove chicken; allow to cool.
5 Debone and cut chicken into chunks.
6 Skim fat from broth; bring to a boil.
7 Return chicken to kettle.
8 Add cooked noodles, heat through.
9 Remove bay leaf.

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