Chicken Noodle Soup

whole chicken (add a couple of breasts for a large or extra meaty batch)
~3 stalks celery
~3 carrots
1 can chicken broth
2 cubes chicken bullion
noodles of your choice
1 c frozen peas
1 c frozen corn

Boil chicken in salted water; cover and cook for 30 min. Slice celery and carrots. Boil them in a separate saucepan in about a quart of water (20+ minutes). Remove chicken and de-bone (also remove skin). Combine vegetables and water with chicken broth. Add canned broth, bullion, garlic, nutmeg, and pepper. Bring to a boil.

Meanwhile, cook noodles in a separate pot, drain and add to broth and vegetables. Stir in frozen peas and corn (if desired). Thicken slightly with corn-starch (if desired).

Time to make: 45-60 minutes

Source: Karen Acerson

Published in: on September 6, 2009 at 10:01 pm  Leave a Comment  
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