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Chicken Noodle Soup

I cook most of the weekend meals and share weekday cooking duties with my wife. I also like to take food to neighbors, co-workers and our parents. And I try to send things like this hearty soup to people I know are sick.—Terry Kuehn, Waunakee, Wisconsin

16 ServingsPrep: 25 min. Cook: 2 hours 55 min.

Ingredients

1 stewing chicken (about 4 pounds), cut up
3 quarts water
2 cans (14-1/2 ounces each) chicken broth
5 celery ribs, coarsely chopped, divided
4 medium carrots, coarsely chopped, divided
2 medium onions, quartered, divided
2/3 cup coarsely chopped green pepper, divided
1-1/4 teaspoons pepper, divided
1 bay leaf
2 teaspoons salt
8 ounces uncooked medium egg noodles

Directions

In a large stockpot, combine the chicken, water, broth, half of the
celery, carrots, onions and green pepper, 1/2 teaspoon pepper and
the bay leaf. Bring to a boil. Reduce heat; cover and simmer for
2-1/2 hours or until chicken is tender. Chop the remaining onion;
set aside.
Remove chicken from broth. When cool enough to handle, remove meat
from bones and cut into bite-size pieces. Discard bones and skin;
set aside.
Strain broth and skim fat; return broth to stockpot. Add the salt,
chopped onion and remaining celery, carrots, green pepper and
pepper. Bring to a boil. Reduce heat; cover and simmer for 10-12

2 of 2

Chicken Noodle Soup (continued)

Directions (continued)

minutes or until vegetables are crisp-tender. Add noodles and
chicken. Cover and simmer for 12-15 minutes or until noodles are
tender. Yield: 16 servings.

Nutrition Facts: 1 serving (1 cup) equals 152 calories, 4 g fat (1 g saturated fat), 50 mg cholesterol, 451 mg sodium, 14 g carbohydrate, 2 g fiber, 15 g protein.

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.