Hearty Chicken Noodle Soup

Good for the common cold, this hearty soup is comfort food at its best!

–

Save & Share

Servings 8

false

( 9 ) Ratings

9 Ratings

5 Stars 14%

4 Stars 14%

3 Stars

2 Stars

1 Stars

Member Reviews ( 0 )

db2c7ca0-0694-42d3-a4c3-9e21b077ef23

ingredients 12
Prep Time 60 min
Total Time 1 hr 45 min

Ingredients

4 1/2: to 5 lb. cut-up frying chickens, skin removed if desired

2: quarts (8 cups) water

1: cup chopped onions

1: cup chopped celery

1: cup celery leaves

1: bay leaf

2: teaspoons salt

1/2: teaspoon pepper

1/4: teaspoon poultry seasoning, if desired

5: carrots, cut into 1/2-inch slices

1 3/4: oz. (1 cup) uncooked wide egg noodles

1: (11-oz.) can Green Giant® SteamCrisp® Niblets® Whole Kernel Sweet Corn, undrained

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

1 In 4-quart Dutch oven or stockpot, combine chicken, water, onions, celery, celery leaves, bay leaf, salt, pepper and poultry seasoning. Bring to a boil. Cover; simmer 45 minutes or until chicken is fork-tender, no longer pink and juices run clear. Add carrots; cook 15 minutes.
2 Remove chicken from Dutch oven. Cut meat from bones. Skim off and discard fat from soup. Return meat to soup. Bring to a boil. Reduce heat to low; simmer, uncovered, 10 to 15 minutes or until carrots are almost tender.
3 Add noodles and corn; return to a boil. Cook over medium heat for 10 to 15 minutes or until noodles are tender. Remove celery leaves and bay leaf. If desired, garnish with chopped parsley.