BIG OLE BILL'S CHICKEN CORN NOODLE SOUP
Chicken Noodle soup was always my favorite. I took my mothers old recipe ( Her idea of seasoning was salt and pepper LOL) and I tweaked it to what we have here. One thing I learned was to cook the noodles, remove them and let them cool before putting them back in so they don't absorb all the broth. I hope you enjoy this, making...
Provided by Bill Heleine
Categories Chicken Soups
Time 3h30m
Number Of Ingredients 24
Steps:
- 1. Cut cloves of garlic in half crosswise. Cut carrots, celery and onion into big chunks and put in large pot with chicken
- 2. Add all spices and herbs
- 3. Add enough water to cover chicken
- 4. Cover pot and bring to a boil over high heat
- 5. Reduce heat to medium and cook 1 1/2 hours
- 6. Remove chicken and let cool. Once cool take off bone and cut into chunks or shred
- 7. Remove vegetables and herbs and discard. I used the carrots for dog treats!
- 8. Cook the noodles in the broth and remove from pot saving broth
- 9. Remove broth from pot into a container. Now at this point I refrigerated chicken, noodles and broth until the next day but you don't have to. If you do skim off the solidified fat on top of broth before using
- 10. Heat olive oil in large pot over medium-low heat
- 11. Add carrots, celery, onions and garlic. Cook stirring occasionally until tender, about 10 minutes
- 12. Add the reserved broth and the box of chicken stock to pot
- 13. Stir in the poultry seasoning and bring to a boil
- 14. Stir in the chicken and the corn using the juice from 1 can of the whole kernel corn
- 15. Stir in the noodles, heat until warm and top off with fresh parsley if desired
- 16. Serve and enjoy!
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