My husband was sick with the flu and his temperature spiked to 103. I made some home-made chicken noodle soup. I found the recipe in my “Don’t Panic Dinner’s in the Freezer Cookbook”. It was so easy to make that I was surprised that others don’t make home-made chicken noodle soup more often. The best part is unlike the canned soup which has tiny bits of chicken my home-made chicken noodle soup has 1/2 inch chunks of chicken. I love having a bowl of chicken noodle soup on a chilly day. 🙂 I plan on making this in bulk and freezing it in single servings so that we can have soup when ever we like.
Chicken Noodle Soup
3 Ibs frying chicken, cut up
10 cups water
2 t. chicken bouillon ( I used Chicken stock)
1/2 cup onion, chopped
1 1/2 t. salt
1/2 t. pepper
1 bay leaf
1 cup sliced celery
1 cup thinly sliced carrots
1/2 cup chopped onion
(I added chives and minced garlic to the soup)
2 cups noodles
Original recipe yields
Approximately 7 – 1 1/2 cup servings
Cooking day instructions
Combine chicken and water. Bring to a boil; reduce heat. Cover and simmer 15 minutes. Skim surface of broth if necessary. Add bouillon granules, 1/2 cup onion, salt, pepper, and bay leaf. Cover; simmer 35-45 minutes or until chicken is tender. Remove chicken from broth.
Bone chicken and cut up. Skim fat from broth. Return chicken and stir in celery, carrots, and 1/4 cup onion. Bring to a boil; reduce heat. Cover and simmer 15 minutes or until carrots are desired tenderness. Soup may be frozen in gallon bags after cooling, using the freezer bag method.
Serving day instructions
Thaw soup until slushy. Place in saucepan. Remove bay leaf and bring to a boil. Drop noodles into boiling soup. Cook uncovered for 5-10 minutes or until noodles are tender.