Hearty Chicken Noodle Soup

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  • 60 min prep time
  • 1 hr 45 min total time
  • 12 ingredients
  • 8 servings

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

Directions

  1. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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