Chicken Noodle Soup
Chicken Noodle Soup is an impressive dinner. Made with 3 to 4 lb. chicken breasts, 1 rib celery, 1 carrot, 1 onion, quartered and 8 whole peppercorns, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π Recipe adapted from RecipeNLG-Full
In a large pot, simmer chicken, celery, carrot, onion, peppercorns and seasoned salt in water until chicken falls apart. Remove chicken from pot.
Let cool, then skin, bone and tear into pieces.
Set aside.
Remove vegetables from broth, pressing as much of the liquid from vegetables as possible.
Bring broth to a boil.
Cook noodles in boiling broth 6 minutes.
Add bouillon cubes, stirring to mix well.
Stir in undiluted cream of chicken soup.
Stir gently to dissolve lumps, but try not to break noodles too much.
Stir in chicken pieces.
Add parsley flakes, red pepper flakes (if desired), minced onion, pepper and additional salt if desired.
Heat through.
Serve to hungry crowd with lots of hot buttered cornbread.
π· Perfect Pairings
Complete your meal with these
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