- 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
- 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 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.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Chicken and Noodle Soup
"This is my second time making this everyone loves it at my house!!!!???"
"great chicken noodle soup, totally enjoyed this."
"great with crackers"
"The only thing I omitted was the green pepper...I also substituted some chicken broth for the water...All in all a good receipe,,"
"I'm not one for cooked celery or carrots but I loved this recipe. Husband agreed it's a keeper. It is a little time consuming but the flavor is well worth it."