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Chunky Chicken Noodle Soup

posted May 4, 2016, 9:23 AM by Marci Leach
  • Ingredients:
  • 1 (3-pound) broiler-fryer, cut up and skinned
  • 4 cups water
  • 3/4 teaspoon poultry seasoning
  • 1/4 teaspoon dried thyme
  • 3 celery tops
  • 2 cups water
  • 2 ounces uncooked medium egg noodles
  • 1/2 cup sliced celery
  • 1/2 cup sliced carrot
  • 1/3 cup sliced green onions
  • 2 tablespoons minced fresh parsley
  • 2 teaspoons chicken-flavored bouillon granules
  • 1/4 teaspoon coarsely ground black pepper
  • 1 bay leaf
  • Additional coarsely ground black pepper (optional)

1.Combine first 5 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until chicken is tender. Remove chicken from broth, discarding celery and reserving broth.

2.Skim fat from broth. Add 2 cups water and next 8 ingredients to broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes.

3.Bone and chop chicken; add to broth mixture. Cook 5 minutes or until thoroughly heated. Discard bay leaf. Ladle soup into bowls, and sprinkle with additional pepper, if desired.

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