Chicken Noodle Soup

Sensational Chicken Noodle Soup (Mary Brunson)

3 1/2 cups chicken broth
Generous dash of pepper
1 stalk celery, sliced
1 medium carrot, sliced
grated onion
other spices (basil, thyme, salt, pepper, Spike, paprika)
1/2 cup uncooked egg noodles
1 cup cubed cooked chicken

Mix broth, pepper, carrot, celery, onion, and spices in saucepan. Heat to a boil. Stir in noodles and chicken. Cook over medium heat 10 minutes or until noodles are done. Serves 4.

(If i want the soup a little thicker, I add cream of chicken or celery)



Chicken Noodle Soup (Carol Reed)

sweet onion
celery
carrots
chicken bouillon cubes
egg noodles
chopped chicken
margarine (optional)
flour (optional)
canned milk (optional)

Add one sweet onion (skinned and left whole), two stalks celery (each stalk cut in a few pieces), 1-2 cups carrots (chopped), and 7-8 bouillon cubes to water (10-12 cups-ish) in large stock pot. Bring to a boil.

Turn to low and simmer 30 minutes to 1 hour. Remove onion and celery. (I only boil the celery and the onion in the broth for the flavor and then remove them. If you wanted to add less onion and celery, chopped fine, and leave it in, that is another option.)

Add noodles (my favorite brand is Country Pasta Homemade Style Egg Pasta . . . see photo) to broth and boil on medium heat for 30 minutes.

Turn to low and add chopped chicken (I like to buy a whole rotisserie chicken and remove the meat and chop it up). Add salt and pepper to taste.

This makes a clear broth soup. If you prefer a slightly creamier chicken noodle soup, add roux (see below). Keep soup on low heat until ready to serve.

Roux:
Melt 1 cube margarine. Whisk in 1/2 cup flour. Stir until smooth. Add 1 cup canned milk. Whisk again until smooth. Stir constantly on medium heat until mixture thickens. Add to soup after adding the chicken (while soup is on low). This adds a great flavor to the soup