Wednesday, April 4, 2012

Chicken Noodle Soup

I have no idea where I got this recipe either. My husband would happily eat this at least once a week.

2-3 tablespoons butter
1 onion or 2 tablespoons dried minced onion
2-3 stalks celery
3-4 carrots
8 cups chicken broth (8 cups water + 8 bouillon cubes or 8 teaspoons bouillon)
2-3 cups chicken
2 tablespoons parsley
12 ounces uncooked egg noodles
salt and pepper to taste

1. At least three hours before you actually want to eat, put the chicken in the crockpot on high or in the oven at 300 degrees for about two hours. When it is done, give it a minute to cool and then chop it up into little pieces. Set aside.
2. Chop up onion (if you're using a fresh onion) and celery. Peel and chop carrots. Set aside.
3. In a large pot (~8 quarts) melt the butter. Add onion (if using a fresh onion) and celery. Brown for approximately 10 minutes.
4. Add all the other ingredients except noodles. (Including the dried minced onion, if you're not using a fresh onion.) At this point, the parsley will all float to the top and look like WAY too much parsley. Do not be alarmed. Cook at medium heat for about 30 minutes or until the carrots are soft.
5. Add egg noodles. (If you have 10 ounces or 14 ounces or whatever, don't freak out. I just use 12 ounces because that's what size the bag at Aldi is.) Cook for 8-10 minutes or until noodles are soft.
6. Eat. Eat two or three bowls; this stuff is pretty low-calorie.

My mother will make this with dumplings or riffles instead of noodles sometimes. Someday I want to try making it with rice instead of noodles. It's soup, you're supposed to use random bits of whatever you happen to have on hand.

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