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Feel-Better Chicken Noodle Soup

From Cooking with Paula Deen, Jan/Feb 2006

Ingredients
  1. 3 1/2 pounds split chicken breasts
  2. 1 large white onion, quartered
  3. 4 cloves garlic
  4. 3 bay leaves
  5. 1/4 cup fresh chopped parsley
  6. 4 quarts water
  7. 2 cups chopped celery
  8. 2 cups chopped carrots
  9. 1
  10. (8-ounce) package
  11. uncooked medium-wide
  12. egg noodles
  13. 2 teaspoons salt
Instructions
  1. In a large Dutch oven, combine chicken and next 5 ingredients. Bring to a boil, reduce heat, and simmer, uncovered, for 1 hour.
  2. Remove chicken from broth; reserve broth. Let chicken cool slightly.
  3. Pour broth through a wire-mesh strainer into a bowl; discard vegetables. Remove and discard fat from broth; return broth to Dutch oven.
  4. Skin and bone chicken; chop chicken meat and set aside.
  5. Add celery, carrots, and pasta to chicken broth; bring to a boil. Reduce heat, and simmer, for 15 minutes. Stir in chicken, salt, and pepper. Cook until thoroughly heated.
Makes 8 - 10 servings