posted by jenniekm 09-28-100 10:25 AM
Chicken Noodle Soup
8 cups water
1 3/4 lbs. meaty chicken pieces
2 TBS. instant chicken bouillon granules
1 tsp. dried basil, crushes
1 bay leaf
1/2 tsp. salt
1/4 tsp. pepper
2 cups chopped carrot
2 cups chopped celery
2 cups chopped onion
1/2 (8 oz.) package frozen noodles, or other pasta-amount varies
In Dutch oven, stir together water, chicken, bouillon, basil, bay leaf, salt and pepper. Bring to boil; reduce heat and simmer, covered, for 20-30 minutes.
Remove chicken from broth. Set aside.
Add carrot, celery, and onion to broth. Return to boil. Add noodles to separate them. Reduce heat and simmer, uncovered, for 20 minutes.
Meanwhile, cut chicken into 1/2 inch pieces. Return chicken to broth. Simmer for 5-10 minutes. Remove bay leaf and discard. Serve.