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Herbed Chicken Soup

Herbed Chicken Soup
I love cooking from scratch and turning a recipe into my own personal "creation". This soup is one I developed gradually over the years...after some experimenting.
16 ServingsPrep: 15 min. + cooling Cook: 2 hours

Ingredients

  • 1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up
  • 2-1/2 quarts water
  • 4 medium carrots, cut into 1/2-inch pieces
  • 1 medium onion, chopped
  • 1/2 cup chopped celery
  • 5 chicken bouillon cubes
  • 2 tablespoons dried parsley flakes
  • 1 tablespoon dried thyme
  • 1 teaspoon each rubbed sage and poultry seasoning
  • 1 teaspoon salt, optional
  • 1/2 teaspoon pepper
  • 1 large bay leaf
  • 1 package (12 ounces) frozen noodles or 2 cups cooked noodles

Directions

  • In a Dutch oven or soup kettle, place the first 13 ingredients. Cover
  • and bring to a boil; skim fat. Reduce heat; cover and simmer for
  • 1-1/2 hours or until chicken is tender.
  • Remove chicken; allow to cool. Debone and cut into chunks. Skim fat
  • from broth; bring to a boil. Return chicken to kettle. Add frozen
  • noodles and cook for 20 minutes or until tender, or add cooked
  • noodles and heat through. Remove bay leaf. Yield: 16 servings (4
  • quarts).
© Taste of Home 2013

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Herbed Chicken Soup (continued)

Nutrition Facts: One cup (prepared with reduced-sodium bouillon and without added salt) equals 91 calories, 181 mg sodium, 31 mg cholesterol, 8 g carbohydrate, 11 g protein, 2 g fat. Diabetic Exchanges: 1 lean meat, 1/2 starch.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013