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Chicken Noodle Soup

(4 Votes)
2 Hr

Not only do those New York City delis make great sandwiches, but their soups are known to be pretty incredible, too, especially their chicken noodle soup. When we prepare it the same way they do, are we in for a real treat.

What You'll Need:
  • 1 (3- to 3 ½-pound) chicken, cut into 8 pieces
  • 3 carrots, cut into 1-inch pieces
  • 3 celery stalks, cut into 1-inch pieces
  • 1 onion, quartered
  • 8 cups water
  • 2 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 2 cups cooked egg noodles
What To Do:
  1. In a soup pot, combine all ingredients and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer 1-1/2 to 2 hours, or until chicken easily falls off the bones.
  2. Remove chicken from the pot. Allow the chicken to cool slightly, then remove and discard the skin and bones and cut meat into bite-sized pieces.
  3. Return chicken to the pot, add the noodles, and cook over medium heat until heated through.

For chicken rice soup, add 2 cups cooked rice in place of the noodles.

Ratings & Comments

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Instead of using 8 cups of water, try using 5 cups of chicken stock, or broth, and 3 cups of water. Much tastier!

My Mother was a wonderful Italian cook. We had chicken soup every Sunday after Church. She always used the whole chicken(I use Organic now) because every part of the chicken(including bone) gives the soup a distinct flavor. She always used the trinity (celery, onion, carrot) plus the leaves of the celery and a can of chopped whole tomatoes with salt and pepper to taste. We used an Italian pasta, Acine de Pepe, cooked separately and added to each serving. Adding noodles to the pot drained all the soup and it was too thick. These are just a few notes I would like readers to know that I grew up with and to this day still love.

For people like me that can't tolerate chicken fat I use boneless skinless chicken. Sometimes I use a boned and skinned cooked chicken from the supermarket. I use the veggies as above but sometimes add the leaves from the celery and a couple of black peppercorns. I also use low sodium or Organic Chicken the box. 1 box of stock and 1 box of water....could be 2 & 2 depending on how big the pot is. I bring that to a boil and let it simmer until the carrots are tender. My house smells so good when I make it. I then cook the "ribbon" noodles in a seperate pot as on the package. Just before serving the soup I put some noodles in the bowl and then add the soup. And as Mr. Food would say "Oh It's So Good !"

I always add a packet of Italian salad dressing mix to my chicken soup.....adds a nice taste and enriches the flavor.

Add 3-4 chicken bullion cubes, some parsley and a bay leaf.. I also sprinkle some scallions to the bowl just before serving..


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