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Chicken Noodle Soup
Makes 6 servings
*3 lbs. stewing chicken or chicken parts
*6 cups water
*1 cup white wine
*1 medium onion, quartered
*Juice of 1 lemon
*2 tbls. salt
*1 tsp. black pepper
*2 dried bay leaves
*1 cup carrots, chopped
*1 cup celery, sliced
*1 cup noodles (rings or small shells)
1Combine chicken, water, wine, onion, lemon juice, salt, pepper and bay leaves in large stock pot. Bring to boil, reduce to a simmer and cook about 2 hours.
2Skim any foam from the top. Remove chicken from stock to platter to cool.
3Run stock through a strainer to remove any solids, including bay leaves. Return liquid to stock pot.
4When chicken has cooled, remove meat from bones and add meat back into stock. Bring stock back to boil and add carrots and celery.
5Reseason with salt and pepper, if needed. Simmer 20-30 minutes.
6Cook noodles separately according to package directions. Add cooked noodles to soup and serve.