Chicken Noodle Soup
Cheryl Johnson
ingredients
- 1 4 pound chicken
- 8 to 10 cups water
- 1/4 teaspoon basil, dried whole
- 1 tablespoon parsley, fresh and chopped
- 1/4 teaspoon celery salt
- 1/8 teaspoon garlic salt
- 1 bay leaf
- 2 teaspoons salt
- 1/4 teaspoon pepper
- 4 medium carrots, choppped
- 1 onion, chopped
- 1 cup fine egg noodles
directions
Combine first 9 ingredients in large dutch oven or soup kettle, making sure chicken is covered in liquid. Cook 1 1/2 hours. Remove from heat. Remove chicken; discard bay leaf. Let chicken cool, then remove from bones, dice and set aside. Bring broth to a boil, add carrots and onions and simmer for 30 minutes. Add chicken and noodles and cook 30 minutes longer.
notes
I usually substitute 3 pounds chicken breasts for the whole chicken.
Source: Cheryl Johnson
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