HOMEMADE CHICKEN NOODLE SOUP
This is my mom's recipe and the ultimate comfort food for me if it's a gray fall day. It's also about a thousand times better the next day. (Reheat in a pan for best results.)
Provided by Chef Acosta
Categories Clear Soup
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Add the broth, bay leaf to a large pot and bring to a boil. Add the chicken and boil until cooked, about 30 minutes.
- Use a strainer to remove any fat or particles that rises to the top of the water.
- Remove the chicken from the broth and set aside on a plate to cool a little before you will debone it.
- Add the onion, celery, garlic, pepper and parsley to the broth.
- Separate the chicken meat from the skin and bone and place the meat back in the pot. Let it simmer in a gentle boil for about 30 minutes. By the time you add the noodles, all the veggies should be soft and translucent.
- Add the noodles and boil until done, as per package instructions.
- Enjoy!
Nutrition Facts : Calories 324.1, Fat 19.1, SaturatedFat 5.5, Cholesterol 93.2, Sodium 520.1, Carbohydrate 12.1, Fiber 0.8, Sugar 1.2, Protein 24.2
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