Chicken Noodle Soup
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  1. #1
    Registered User Sinclairwife's Avatar
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    Default Chicken Noodle Soup

    I love fixing this when one of us has a cold. Just seems to make us feel better.


    1 chicken, cooked, skin removed & deboned (save broth)
    2 c. celery diced
    1 c. onion, diced
    3 c. baby carrots, diced
    1 pkg. (16 oz.) frozen corn
    1 pkg. (16 oz.) frozen peas
    2 t. minced garlic
    seasonings to taste (I use salt, pepper, season salt & chicken seasoning plus)
    8 c. chicken broth (use what you saved above)
    Enough water to fill dutch oven to almost full

    2 egg noodle (recipe below)


    2 egg noodles:
    2 eggs
    4 T. milk
    1 t. salt
    2 c. flour (sometimes you need a little more)

    Beat eggs, milk & salt together. Add flour to make a stiff dough.
    Roll out thin on floured surface. Let set for 30 min.
    Roll up the slice into very thin slices.
    Put out on wax paper & let dry several hours.
    This can be done ahead of time. When dry just put in airtight container & refrigerate or freeze


    In the chicken broth add: celery, onions, baby carrots, & minced garlic. Simmer until vegetables are good & done 2 hrs. Then add diced up chicken, peas & corn. Adjust seasonings according to your individual taste. Let simmer another 30 min. Add water to this when needed.
    When this is boiling well, then add noodles, stirring often.

    Noodles should be done in about 20 min.
    Serves: 8

    Serve hot.


    "Good character like good soup, is usually homemade"

  2. #2

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  3. #3
    Registered User momof42003's Avatar
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    We have used left over "Albertsons chicken" to make chicken noodle soup.. Just debone that and add to the broth and cook awhile.... It is nummy......DH makes it I should say... He makes awesome noodles, and soup....

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  5. #4

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    Thanks! I could use this right about now!!

  6. #5
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    Yummie!!

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