Pregistry’s Friday Recipe: Chicken Noodle Soup

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Good old-fashioned chicken noodle soup is the ultimate comfort food – and so very easy to prepare!

Just a few simple ingredients come together to create a large batch of soup. You can serve it up right away or let it cool and then freeze in containers to keep you cozy all winter long!

To remove the fat prior to freezing, place the cooled down soup in the fridge overnight. The fat will congeal and harden, making it easy to remove and discard.

Chicken Noodle Soup:

  • 16 cups low-sodium chicken broth
  • 3 – 4 pound chicken, cut into 10 pieces (cut the breasts in half)
  • 1/2 large onion, chopped
  • 4 carrots, peeled and sliced
  • 4 celery stalks, sliced
  • 1/2 cup chopped Italian parsley
  • Salt and pepper
  • 1 pound egg noodles, cooked and drained

Place the broth and chicken pieces in a large pot and bring to a boil. Cover partly and simmer for 30 minutes. Transfer the chicken to a large bowl and, when cool enough to handle, cut or tear meat into bite-sized pieces. Spoon off as much fat as possible from the broth.

Return the broth to a boil and add the vegetables. Simmer for 10 minutes. Return the chicken to the pot along with the parsley and simmer for an additional 5 minutes. Season to taste with salt and pepper.

To serve, place noodles in soup bowls and top with the soup.

Sheri Silver
Sheri Silver is a mother of three, blogger and food photographer. Sheri has been a serious home cook and baker for over 30 years, with a passion for design that dates back to her college years as an architecture student. Food photography was the natural marriage of these two interests, and she’s been creating delicious recipes and food images for almost 10 years. When not working, Sheri can be found exploring New York City and beyond with her family.

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