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Title: Best Chicken Noodle Soup - Pt 2
Categories: Poultry, Pasta, Vegetables, Herbs
Yield: 8 Servings

CONTINUED

DO AHEAD: Prepare Homemade Egg Noodles as directed through
Step 2. Wrap dough in plastic wrap and place in airtight
freezer container; seal and freeze for up to 3 months.
Thaw completely in the refrigerator; continue with Step 3.

MAKE THE SOUP: In a 6 to 8 quart Dutch oven combine
chicken, onion, salt, dried thyme, pepper, bay leaves, and
garlic. Pour the water over all. Bring to boiling; reduce
heat. Simmer, covered, about 1 1/2 hours or until chicken
is very tender.

Remove chicken from broth, discarding backbone. When cool
enough to handle, remove meat from bones. Discard bones
and skin. Cut meat into bite-size pieces; set aside.
Discard bay leaves. Skim fat from broth.

Bring broth to boiling. Stir in carrots and celery.
Simmer, covered, for 7 minutes. Add Homemade Egg Noodles,
stirring to combine. Simmer, covered, for 3 to 5 minutes
more or until noodles are tender. Stir in chicken pieces
and, if desired, fresh thyme; heat through.

Makes: 8 servings

Yields: 10 1/2 cups

Better Homes & Gardens | July 2016

MM Format by Dave Drum - 28 July 2016

Uncle Dirty Dave's Archives

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... Soup was invented in 1275 when John Soup wanted to drink a chicken.
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