- 1
Ingredients
- 1 whole chicken, cut into quarters
- 10 cups water
- salt and pepper
- 1 bay leaf
- 1 cup onion, chopped
- 3 ribs celery, cut into 1/4" slices
- 2 large carrots, cut into 1/4" slices
- 2 tsp fresh parsley
- 1 tsp fresh oregano
- 8 oz wide noodles
- Order Ingredients Powered by Chicory
Preparation
Step 1
Add the chicken and water to a large pot. Season with salt and pepper; add bay leaf. Place over medium- high heat to a rapid simmer. Cook for 30 minutes.
Add the onion, celery and carrots to the pot and cook for an additional 30-45 minutes, or until the chicken is tender and easily fall off the bone. Remove the chicken and set aside until cool enough to handle. Shred the chicken and return to pot.
Bring a separate small pot of salted water to a boil. Add the noodles and cool until al dente. Drain; add to soup pot.
Add the fresh herbs and cook for an additional 10 minutes. Ladle into bowls and serve.
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COMMENTS
pat bell says
October 23, 2015 at 10:07 pm
made chicken noodle soup for Arthur the other day. He said I needed to use wider noodles . Like yours. Thank you.
Reply
JacquelineJacqueline says
October 26, 2015 at 5:38 pm
Men… They always have an opinion! Hope he likes this.
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