BRIDGET'S CHICKEN NOODLE SOUP

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Bridget's Chicken Noodle Soup image

Back about 1985, Bridget brought this to my house when we brought Mother home with us to Sandy Court after she broke her ankle. Bridget told me I sounded like I needed some love and she brought this with cornbread and cookies. I think of her every time I make this recipe or make cornbread.

Provided by Meg Doster @marymegdoster

Categories     Chicken Soups

Number Of Ingredients 12

4 1/8 cup(s) cooked chicken - diced
1 cup(s) chopped celery
1 cup(s) onion, chopped
1/4 cup(s) butter or margarine (butter is better)
12 cup(s) water
1 cup(s) diced carrots
3 tablespoon(s) chicken flavor instant bouillon
1/2 teaspoon(s) marjoram leaves
1/4 - 1/2 teaspoon(s) black pepper
1 - bay leaf
1/2 package(s) medium egg noodles
1 tablespoon(s) chopped parsley

Steps:

  • In large dutch oven, cook celery and onion in butter until tender; add remaining ingredients except noodles and parsley. Bring to a boil. Reduce heat; simmer covered 30 minutes. Remove bay leaf; add noodles and parsley. Cook 10 minutes longer or until noodles are tender, stirring occasionally. Makes about 4 quarts.

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