Comforting Chicken Noodle Soup

Matt is a huge fan of chicken noodle soup.

He is always begging his mom to make a pot of it for him

Recently, I purchased a recipe magazine while standing in line at the grocery store.

I think they put them there on purpose….I’m a sucker and always purchase.

I’m glad that I did.

I love this magazine!

I’m not sure if it is still on the shelves or not, but if so, I highly recommend it.

It is 300 Recipes & Tips from Taste of Home – Heartwarming Soups.

Comforting Chicken Noodle Soup

(Adapted from the Taste of Home Heartwarming Soups Magazine)

INGREDIENTS

1 broiler/fryer chicken (2-3lbs)*

2½ qt water

½ medium onion, chopped
3 t. salt

2 t. chicken bouillon granules

⅛ t. pepper

¼ t. dried marjoram

¼ t. dried thyme
1 bay leaf

1½ c. uncooked fine egg noodles

1 c. chopped celery

1 c. chopped carrots

In a stockpot, combine the first 9 ingredients; bring to a boil. Reduce the heat; cover and simmer for 1½ hours. Removed chicken; allow to cool. Strain broth; discard bay leaf.

Skim fat. De-bone the chicken and broth pan. Add the noodles, celery and carrots; bring to a boil. Reduce the heat; cover and simmer for 25-30 minutes or until noodles and vegetables are tender.

Yield: 8-10 servings

MY ADAPTATIONS:

I used the boneless skinless chicken breast tenderloins, which I had precut into chunks prior to cooking. If you go this route, it will save time. Also if you chose this route, you will only need to boil the first 9 ingredients for about 45-60 minutes.