Chicken Noodle Soup

A warm and comforting soup for the chilly months ahead.

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Prep: 20 minutes plus cooling   Cook: 1 hour 30 minutes    Serves: 10

Chicken Broth

• 12 cups water (3 quarts)
• 2 each bone-in chicken breasts, drumsticks and thighs (about 4 pounds)
• 2 large onions, quartered
• 4 celery ribs with leaves, coarsely chopped
• 2 carrots, coarsely chopped
• 3 garlic cloves, crushed
• 4 bay leaves
• 4 fresh thyme sprigs
• 1 tablespoon salt
• 1 teaspoon black peppercorns or ground black pepper
• 1 tablespoon tomato paste

Soup

• 3 carrots, sliced ⅛-inch thick
• 2 celery ribs, cut lengthwise in half, then chopped
• 1 tablespoon salt
• 1 teaspoon ground black pepper
• 3 cups fine egg noodles
• ¼ cup chopped fresh Italian parsley

1. Chicken Broth: In large saucepot, add all ingredients; heat to a boil over high heat. Reduce heat to medium-low; simmer 1 hour. With tongs, transfer chicken to large bowl. Strain broth through fine mesh strainer into large bowl, reserve; discard solids. When cool enough to handle, cut chicken into ½-inch pieces. Makes about 11 cups.
2. Soup: In same saucepot, heat carrots, celery, salt, pepper, broth and chicken to a simmer over medium-high heat. Reduce heat to medium-low; simmer 20 minutes or until carrots are tender, stirring occasionally.
3. Add noodles and parsley; heat to a boil over high heat. Reduce heat to medium; simmer 4 minutes or until noodles are tender, stirring occasionally. Makes about 13 cups.

Approximate nutritional values per serving (1½ cups): 313 Calories, 16g Fat (5g Saturated), 92mg Cholesterol, 1518mg Sodium, 16g Carbohydrates, 2g Fiber, 4g Sugars, 23g Protein