Chicken-Noodle Soup
Alaina Sisson
ingredients
- 2 1/2 lb broiler-fryer chicken, cut up
- 1 quart water
- 4 medium carrots, cut into 1/2-inch slices (about 2 cups)
- 4 medium stalks celery, cut into 1/2-inch slices (about 2 cups)
- 1 Tbsp salt
- 1 tsp sugar
- 1/4 tsp pepper
- 3 chicken bouillon cubes
- 2 cups uncooked thin 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 packaging. 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: Ginny Sisson
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