Easy Chicken Noodle Soup |
| Name: |
Jennifer Miller |
| Base: |
Maxwell AFB |
| Recipe: |
Ingredients
1 -1 1/2 lb skinless chicken 2 tablespoons chicken soup base ( I use low sodium) 2 tablespoons parsley flakes 2 -3 cloves garlic, finely minced 1 small onions, minced 1/4 teaspoon black pepper 6 cups egg noodles, medium 12 cups water Directions
Chop chicken into bite-sized pieces.
Place chicken, parsley, garlic, onion, pepper, and soup base into large dutch oven or stock pot.
Brown the chicken mixture over medium heat.
If you are not using a non-stick pot, you may need to add a bit of water.
Add water, and bring to a boil.
Add noodles, and return to a boil.
Cook for about 5 minutes until noodles are tender.
Reduce heat, cover, and simmer for at least 20 minutes.
(I usually turn heat very low, and let it cook for about 1 hour) Ladle into bowls and serve piping hot.
Note: I have made this in a crockpot, also.
Simply brown the meat and all the spices, transfer to crockpot.
Add water and cook on low for about 2 to 3 hours depending on your crockpot.
Add noodles, and cook another hour, or until noodles are tender and soup is good and hot.
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