Chicken Noodle Soup
Homemade chicken noodle soup is always best on a cold day. Warms you right up!
- 2 to 3 pounds stewing chicken
- 2 1/2 quarts water
- 3 teaspoons salt
- 2 teaspoons chicken bouillon granules
- 1/2 medium onion, chopped
- 1/8 teaspoon pepper
- 1/4 teaspoon dried marjoram
- 1/4 teaspoon dried thyme
- 1 bay leaf
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 1/2 cups uncooked fine noodles
Preparation time 35mins
Cooking time 160mins
Adapted from allrecipes.com
In a large soup kettle, place chicken and all ingredients except noodles.
Cover and bring to a boil; skim broth. Reduce heat; cover and simmer 1-1/2 hours or until chicken is tender.
Remove chicken from broth; allow to cool. Debone chicken and cut into chunks. Skim fat from broth; bring to a boil.
Add noodles; cook until noodles are done. Return chicken to kettle; adjust seasonings to taste.
Remove bay leaf before serving.