Chicken & Noodles

Chicken & Noodles
Recipe type: Soups
I love making Chicken & Noodles on cold days and it's 18 degrees F outside so let's get started! This recipe saved my family in a 2009 snowstorm. My sister got stuck in a ditch in the worst Christmas snowstorm in Oklahoma history and my parents had to go rescue her. When they got back I had made a great big pot of Chicken & Noodles and they still talk about it.
  • 1 (2½ lb chicken, or 4 breasts) cut up into 8 pieces
  • 3 quarts water
  • 2 chicken bouillon cubes
  • 3 carrots, chopped
  • 3 ribs celery, chopped
  • 1 large onion, chopped
  • ½ tbsp salt
  • 1 tsp pepper
  • ½ tsp dried marjoram (optional)
  • ½ tsp dried thyme
  • ½ tsp dried sage
  • 2 bay leaves
  • 1 (16 oz) bag egg noodles
  1. Place the chicken, carrots, celery, onion, herbs, bay leaves, bouillon, salt and pepper in a large pot.
  2. Add the water and bring to a simmer over medium heat.
  3. Simmer the chicken until it is tender and the thigh juices run clear, about 40 minutes.
  4. Remove the chicken from the pot and, when it is cool enough to handle, remove the skin and separate the meat from the bones.
  5. While the chicken is cooling, add the noodles and cook to desired texture.
  6. Shred the chicken and add it back to the pot and serve.

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