Tuesday, September 30, 2008

Chicken Noodle Soup

1 3-4 lb chicken, cut up (You could also just use chicken breasts)
8 cups water
½ bay leaf (if desired)
1 onion, chopped
salt and pepper to taste

Place cut up chicken in a large cooking pan. Add water, onion, and seasonings, cover and bring to boil. Cook until chicken is tender and will come off from bones easily, about 2 hours. Remove chicken from broth—remove skin and meat from bones. Discard bones and skin. Strain broth.

Add to broth:
1 cup celery, cut into pieces
½ tsp seasoning salt
2 -3 carrots, peeled & sliced or cut into chunks
½ tsp poultry seasoning (optional)
Meat of the chicken
salt and pepper to taste
1 small onion, chopped

Add prepared vegetables to chicken broth, adding more water if needed. Bring to boil and cook about 15 minutes. Add 2 cups of uncooked pasta noodles. Bring to a boil and cook 20 minutes. I love this soup because the broth is as good as the noodles, chicken, and veggies. I usually always serve it with some type of bread so you can "soak" up the juice...although, honestly, I could just drink it :) This particular night it was served with garlic bread.

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