Chicken Noodle Soup

[Baking_Bud]

Chicken Noodle Soup

6 chicken legs with the thighs
6 large potatoes, cook and dice into bite size pieces
1 onion, finely diced
1/2 cup celery (optional)
Egg noodles or your preferred shape > amount depends on how thick you like them in your finished soup: boil these when the chicken is about done
2-3 cans of Swanson's chicken broth
*Season with salt/pepper (and the poultry seasoning)

Directions: Cook in a pot with 1/2 stick of butter, diced onion, celery, and a dash of Poultry seasoning. When it needs more liquid, add one can of Swanson's chicken broth. Cook until the meat starts falling apart. Remove the bones and skin and put the torn apart meat pieces back into the pot. Now add the cooked potato pieces, and the cooked noodles. If you so desire, you can add a can of corn or a frozen package of it, but throw it in the microwave to heat and cook first. Add a titch of sugar to sweeten it, and then drain well and add to the soup. Cook all together for one hour to blend all of the flavors. Add more chicken broth to keep it soupy. (Again, finished product is per your desired finished state. Some like it really soupy, and others like just a small amount of broth to the other ingredients in it. Have it your way!) Serves 3-4, depending on how hungry you are. Freshly baked bread goes wonderfully with this!

[carnation037]

Chicken Noodle Soup

2 Tbs (30 ml) vegetable oil
2 skinless, boneless chicken breast halves
1 large carrot, cut into 1/4-inch (5 mm) slices
1 stalk celery, cut into 1/4-inch (5 mm) slices
8 cups (2 L) chicken stock
1/2 tsp (2 ml) dried thyme
Salt and freshly ground pepper to taste
3 - 4 oz (75 - 100 g) egg noodles
Chopped fresh parsley for garnish (optional)

Heat the oil in a large soup pot over moderate heat and saute the
chicken breast halves until light golden brown on both sides. Remove
the chicken breasts and set aside. Add the onion, carrot, and celery
to the same pot and saute for five minutes. Meanwhile, slice, shred,
or coarsely chop the chicken meat. Add the stock, thyme, salt,
pepper, and chicken meat to the pot. Bring to a boil over high heat,
reduce the heat, and simmer covered until the vegetables are tender,
10 to 15 minutes. Stir in the noodles and simmer just until they are
tender, about 8 minutes. Serve immediately, garnished with chopped
parsley if desired. Serves 6 to 8.