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Monday, February 23, 2015

Cindy's Cooking Light Chicken Noodle Soup

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

  • Servings: 6
  • 1 (4 lb) broiler-fryer chickens, halved
  • 2 stalks celery, halved
  • 1 large onion, quartered
  • 1 carrot, scraped and halved
  • 1 turnip, peeled and halved
  • 2 garlic cloves, crushed
  • 1 1/4 teaspoons salt
  • 3/4 teaspoon pepper
  • 1/4 teaspoon dried tarragon
  • 1/4 teaspoon oregano
  • 4 cups water
  • 3 cups chicken broth
  • 4 ounces thick egg noodles
  • 1 large onion, chopped
  • 2 stalks celery, sliced
  • 2 carrots, scraped and sliced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon tarragon
  • 1/4 teaspoon oregano

Recipe

  • 1 combine: chicken & next 10 ingredients in a large dutch oven, and bring mixture to a boil over high heat. reduce heat; cook 45 minutes or until chicken is tender. remove chicken from borth; set broth mixture aside. skin and bone chicken; chop chicken meat and set aside.
  • 2 pour broth mixture through a wire-mesh strainer into a large bowl; discard cooked vegetables. remove and discard fat from broth; return broth to dutch oven.
  • 3 cook noodles according to package directions, omitting salt and fat; drain and set aside.
  • 4 add chopped onion, sliced celery, and sliced carrots to chicken broth; bring to a boil over high heat. reduce heat; simmer 15 minutes -- add cooked noodles and simmer another 15 minutes. serve or you can freez in containers.

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