Recipe-chicken noodle soup

Chicken Noodle Soup
1 broiler/fryer chicken (3 to 3 1/2 pounds)
2 1/2 quarts water
1 cup diced carrots
1 cup diced celery
1 tablespoon salt
2 chicken bouillon cubes
1/4 cup chopped onion
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
1/8 teaspoon pepper
1 bay leaf
1 1/2 cups uncooked fine noodles
In a large saucepan, place all ingredients except noodles. Bring to a boil; skim foam from broth. Reduce heat; cover and simmer for 1 to 1 1/2 hours, or until chicken is tender. Remove chicken from broth; allow to cool. Debone chicken; dice. Skim fat from broth; bring to a boil. Add noodles; cook until tender. Return chicken to pan; adjust salt to taste. Remove bay leaf before serving.
You can prepare this comforting soup to the point of adding the noodles, then stir in the diced chicken and freeze. When ready to serve, simply defrost the soup, bring to a boil, add the noodles and cook as directed.
Makes 8 to 10 servings (2 1/2 quarts).

Author: Carol Anne

I am a woman in my mid 30's. I'm blind and I have dissociative identity disorder, I also have complex PTSD. I blog about my life with these disorders. I live in Ireland.

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