Wednesday, December 5, 2012

Chicken Noodle Soup

Just getting over the stomach flu and haven't kept anything down for 36 hours and I need something good, so I remembered making this awhile back and it's cooking on the stove right now.
Smells SO GOOD.

Chicken Noodle Soup

Recipe type: soup
Author: Sweet Tea & Taters
  • 2-1/2 – 3 lbs. chicken (I use half thighs and half drumsticks. Dark meat is better to use because it is not as dry as white meat).
  • 14 cups water (approx.)
  • 1 med. Onion cut into wedges
  • 2 bay leaves
  • 2 tsp. salt
  • ½ tsp. pepper
  • 1 cup sliced carrots
  • 1 cup sliced celery
  • 2 tbsp. chicken-flavored instant Bouillon
  • 1 tsp. basil leaves (dry)
  • 1 tsp. parsley flakes (dry)
  • ½ of a 1 lb. pkg Egg Noodles, uncooked
  1. In a dutch oven combine chicken, water, onion, bay leaves, salt and pepper. Bring to a boil. Reduce heat, simmer, covered until chicken is tender (about 45 mins.). Remove chicken, cool slightly. Remove and discard skin and bones. Cut meat into bite-size pieces. With slotted spoon, remove onion and bay leaves. Skim fat from broth. Add chicken, carrots, celery, bouillon, basil and parsley to broth. Bring to boil. Reduce heat, simmer, covered until carrots are tender—about 10 mins. Add noodles and simmer until noodles are tender—about 10-15 mins. stirring occasionally. May be frozen.


  1. Ugh...the stomach flu is THE WORST! Hope you are on the mend!

  2. Nice!! Thanks for sharing. Hope you're feeling better! :)

  3. thanks! slow going with eating again - this has definitely been the best weight loss post baby for me...... haha....