TESTED & PERFECTED MY NOT-SO-QUICK AND EASY CHICKEN NOODLE SOUP Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients!
INGREDIENTS
4 large bone-in chicken breast halves 1 large onion, chopped 4 -5 carrots, sliced 4 -5 celery ribs, sliced 1 teaspoon salt pepper 2 bay leaves 2 teaspoons leaf thyme 20 cups water (approx. (or more) 18 chicken bouillon cubes (more or less to taste) 1 (16 ounce) bag egg noodles, cooked and drained parsley, if desired
DIRECTIONS
Heat chicken and water to boiling, skimming fat as it accumulates. Add the onion, celery, carrots, seasonings, and bouillon. Bring back up to a boil, cover and simmer over low heat for approximately 45 minutes to an hour. When chicken is tender, remove to a plate till cool enough to handle. Remove skin and pull off meat into bite-size pieces. Place chicken back in the pot,and add noodles, and fresh parsley if desired. Reheat and serve.
by: HEP MEP
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