CLASSIC CHICKEN NOODLE SOUP

By stepjo7269

Taste of Home's Family Favorite Pasta magazine p. 73,

Ingredients

• SOUP INGREDIENTS:
• 1 broiler/fryer chicken (3 to 4 pounds), cut up
• 10 cups water
• 1 large carrot, sliced
• 1 large onion, sliced
• 1 celery rib, sliced
• 1 garlic clove, minced
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 large carrots, sliced
• 2 celery ribs, sliced
• 1 medium onion, chopped
• 2 cups uncooked fine egg noodles
• 1 cup frozen peas
• 1/2 cup frozen cut green beans
• Directions
• ● In a large soup kettle or Dutch oven, combine the first 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 45-60 minutes or until juices run clear, skimming the surface as foam rises.
• ● Remove chicken. When cool enough to handle, remove meat from bones; discard bones. Cut meat into bite-size pieces; set aside.
• ● Strain broth, discarding vegetables and bay leaf. Return broth to the pan; add the carrots, celery and onion. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until the vegetables are tender.
• ● Add noodles and chicken. Bring to a boil. Reduce heat; cover and simmer for 6 minutes. Stir in peas and beans. Cook for 2-4 minutes or until beans and noodles are tender.

Preparation

Step 1

Refrigerate Chicken Soup without Noodles
When I make my favorite chicken noodle soup, I find it tastes better if I refrigerate the soup without the noodles. When it’s time to serve, I add the noodles to the amount of soup I’m going to use and cook them until tender. —Martha Dimitch, Nineveh, Indiana