Ediners’s Chicken Noodle Soup

 

 

8
cups water
2
pounds meaty chicken parts
2
tablespoons instant chicken bouillon granules
1
teaspoon dried basil, crusher
1
bay leaf
1/2
teaspoon salt
1/4
teaspoon pepper
2
cups chopped carrot
2
cups chopped celery
2
cups chopped onion
1
8-ounce package frozen noodles

 

 

In a Dutch oven, place the chicken and water and bring to a boil.  Skim off foam as it appears.  After foam is gone, add instant bouillon granules, basil, bay leaf, salt and pepper.  Simmer, covered for 30 to 45 minutes, or until chicken is done. 

 

Using tongs, carefully remove the chicken from the broth.  Set the chicken aside to cool.

 

Add the carrot, celery and onion to the broth.  Return to a boil.  Add the noodles, stirring to separate them.  Reduce heat and simmer, uncovered, for 20 minutes.

 

Meanwhile, cut the chicken into 1/2-inch pieces.  Return the chicken to the broth.  Simmer for 5 to 10 minutes more or until the noodles are tender.  Remove the bay leaf and discard.  To serve, ladle the soup into individual bowls. 

 

Serves 6.