Homestyle Chicken Noodle Soup Recipe
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 0
- 1/4 teaspoon onion powder
- 1 bay leaf
- 1/4 teaspoon thyme
- 4 stalks celery chopped
- 4 carrots, chopped
- 96 ounces chicken broth
- 2 -3 tablespoons minced garlic
- 2 (16 ounce) bags frozen noodles (i use reames from the freezer
- 1/4 teaspoon black pepper (use less if you want)
- 1/4 teaspoon all purpose seasoning
- 1/4 teaspoon seasoning salt (aka season all)
- 2 sprigs fresh parsley chopped
- 3 whole chicken breasts bone and skin removed, cooked and chopped
- Carbohydrate 4.9523648125 g
- Cholesterol 2451.8056632 mg
- Fat 418.94073335806 g
- Fiber 2.65886441190839 g
- Protein 670.8589904736 g
- Saturated Fat 119.70774818481 g
- Serving Size 1 1 recipe (3592g)
- Sodium 2494.45543982 mg
- Sugar 2.29350040059161 g
- Trans Fat 37.2069517977801 g
- Calories 6657 calories
To cook the chicken breast, wrap each breast tightly in foil and bake on cookie sheet until no longer pink. No water or seasonings needed, the foil keeps the chicken's natural juices"trapped" so it cooks moist and tender. Chop into pieces of whatever size you desire.In large stockpot, add broth and start cooking on high heat. Chop veggies to whatever size of pieces you desire. I keep mine on the larger size. Add to broth.Add all seasonings to broth, including bay leaf, cover and bring to a rolling boil.When boiling, add noodles and chicken to broth, lower heat to med and bring back to a boil, uncovered.Boil for approx 25 min or until noodles are al dente.Lower heat to get a good simmer. Simmer 15-20 min uncovered. Give a good stir, remove bay leaf and serve.
