Chicken-Noodle Soup with Vegetables
Sarah Haengel
You made this for us when Grandma Beckerich was visiting - a perfect winter warmer!
ingredients
- 2 1/2 pound broiler-fryer chicken, cut up
- 2 quarts water
- 4-6 medium carrots, cut into 1/2 inch slices
- 4 medium stalks celery, cut into 1/2 inch slices
- 2 T salt
- 2 tsp sugar
- 1/4 tsp pepper
- 6 chicken bouillon cubes
- 2 c uncooked egg noodles
directions
- 1
Heat all ingredients except noodles to boiling in 4-quart Dutch oven; reduce heat. Cover and simmer until chicken is done, about 45 minutes. Skim fat if necessary.
- 2
Cook noodles as directed on package. Remove chicken from broth; cool slightly. Remove chicken from bones and skin. Cut chicken into 1-inch pieces. Add chicken and noodles to broth; heat until hot, about 5 minutes.
Source: Mom Hodges
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