This is great. There are two stages to the cooking but the first can be skipped if you have homemade broth and cooked chicken already available:

Broth

• 3-4 lb chicken, cut up (including skin and bone)
• 10 cups water
• 1 carrot, sliced
• 1 large onion, sliced
• 1 celery rib, chopped
• 1 clove garlic, minced
• 1 bay leaf
• 1 tsp dried thyme
• salt and pepper to taste

In a large dutch oven, combine the above and bring to a boil. Reduce heat, cover and simmer 1½-2 hours to form a natural broth. Remove chicken, cool and discard skin and bone. Chop meat and set aside. Strain the broth and discard the vegetables and bay leaf.

Soup

• 2 carrots, sliced
• 2 celery ribs, chopped
• 1 medium onion, chopped
• 2 cups fine egg noodles, uncooked
• 1 cup frozen peas
• ½ frozen cut green beans

Add vegetables and broth. Bring to a boil, reduce heat, cover and simmer 10 minutes, or until vegetables are tender. Add noodles and chicken. Bring to a boil, reduce and simmer another 10 minutes. Stir in beans and peas and cook to heat, or until noodles are tender.

This entry was posted on Saturday, November 14th, 2009 at 8:30 am and is filed under Soups & Stews. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.