Ediner's Chicken Noddle Soup (Recipe)

Ingredients

8 cups water

1 3/4 pounds meaty chicken chicken pieces

2 tablespoons instant chicken bouillon granules

1 teaspoon dried basil, crushed

1 bay leaf

1/2 teaspoon salt

1/4 teaspoon pepper

2 cups chopped carrot

2 cups chopped celery

2 cups chopped onion

1/2 8-ounce package frozen noddles

Steps

1. In a Dutch oven, stir together the water,  chicken pieces, instant bouillon granules, basil, bay leaf, salt and pepper.  Bring to a boil; reduce heat and simmer. covered, for 20 to 30 minutes or until the chicken is done.

2. Using tongs, carefully remove the chicken from the broth.  Set the chicken aside to cool slightly.

3. Add the carrot, celery and onion to the broth.  Return to a boil.  Add the noodles, stirring to separate them.  Reduce heat and simmer, uncovered, for 20 minutes.

4. Meanwhile, cut the chicken into 1/2 inch pieces.  Return the chicken to the broth.  Simmer for 5 to 10 minutes more or until the noodles are tender.  Remove the bay leaf and discard.  To serve, ladle the soup into individual soup bowls.

Tips:

For a less fatty soup, use skinless chicken.

If you wish, substitute 1 tablespoon fresh basil for the dried basil in this recipe.

To shorten your chopping time, use your food processor.  Start with 1 pound of carrots (6 to 8 medium); 5 stalks of celery; and 4 medium (or 2 large) onions.

Regular dried noodles can be substituted for the frozen noodles.  Add the dried noodles about 10 minutes before serving.

From : America's Best-Loved Community Recipes