Chicken Noodle Soup

Servings:*

cups

Ingredients

For when you're sick or when you're healthy.

Directions

Soup:
  1. In large Dutch oven, heat chicken broth to boiling. Stir in vegetables and pepper. Simmer, covered, until vegetables are tender (20-30 minutes). Meanwhile, cook egg noodles in boiling salted water (2 quarts water, 1 teaspoon salt) until tender (8-10 minutes). Drain. Stir noodles and chicken into soup; heat through.
Broth:
  1. In 5 quart Dutch oven, combine first 9 ingredients of broth, bring to boiling; simmer, covered, until chicken is tender (about 2 hours). Remove chicken, cool slightly. Refrigerate. (When chicken is cool, remove chicken from bones. Refrigerate or freeze for future use.) Stir chicken base into broth. Cook, uncovered, over medium-low heat about 1/2 hour. Strain broth through cheese cloth into large bowl. Refrigerate broth, leaving fat layer on surface until ready to use. Cover broth when cool. Amount: about 2 quarts. Tip: Chicken broth may be made ahead. Refrigerate, covered, 1-2 days or freeze 1 month.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.