Classic Chicken Noodle Soup

melskitchencafe.com

Ang

subheading: For Chicken and Broth:

3 to 4 pound whole chicken, neck and giblets removed

6 cups low-sodium chicken broth

2 bay leaves

1 teaspoon salt

1 teaspoon pepper

3 stalks celery, chopped in large chunks

3 to 4 carrots, cut in large chunks

1 onion, chopped in large pieces

subheading: Soup:

12 cups low-sodium chicken broth

4 stalks celery, chopped

1 pound carrots, chopped

1 to 2 teaspoons salt, to taste, depending on the broth

½ teaspoon pepper

16 to 20 ounces egg noodles

1 cup cream or half-and-half combined with 1 tablespoon cornstarch, optional for creamy-style

Directions at melskitchencafe.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer