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Easy Homemade Chicken Soup with Noodles

Heart Healthy Diet Recipe

This is a hearty and flavorsome chicken noodle soup and the celery, onion, carrot, and bell pepper go perfectly with the chicken and noodles. For a tasty homemade chicken soup recipe that really tastes homemade, you cannot go wrong with this one. It takes a couple of hours to cook but is well worth the wait.

Homemade chicken soup is satisfying because eating your own cooking is always pleasurable but also, with homemade soup recipes, you can choose your ingredients. If someone in your family needs cheering up with delicious homemade chicken noodle soup, this is the perfect recipe to use. You can use any kind of noodles you like. Thick egg noodles are nice in home-style chicken noodle soup. Linguine is another option. You could even leave out the noodles altogether, if you fancy a change, using diced potatoes or rice instead.

Chicken, vegetables, and seasonings are the basis of a really healthy recipe, as well as a delicious one. The bay leaf, garlic, and thyme add a subtle herby taste to this easy homemade chicken soup recipe. This soup is low in calories and fat, so why not indulge in a second bowlful?

This recipe is part of our "Heart Healthy Diet Recipe" series.

Homestyle Chicken Noodle Soup

Ingredients -

4 lbs chicken, chopped
2 cans low sodium chicken broth, 14 ½ oz each
4 quarts water
2 onions, coarsely chopped
5 carrots, coarsely chopped
5 ribs celery, coarsely chopped
4 cloves garlic, crushed
⅔ cup green bell pepper, coarsely chopped
½ teaspoon dried thyme
½ teaspoon black pepper
1 bay leaf
1 teaspoon salt
16 oz noodles

Preparation:

Put the chicken, broth, water, thyme, and garlic in a big soup pot with half the onions, celery, carrots, and green bell peppers.

Add the bay leaf and half the black pepper. Bring the mixture to a boil, then turn down the heat, cover the pot and simmer the soup for 2 ½ hours or until the chicken is tender and falling off the bone.

Take the chicken out of the broth and pick the meat off the bones.

Discard the skin and bones.

Cut the chicken into bite-sized pieces.

Strain the broth, skimming the fat off the top.

Put the broth back into the pot and add the rest of the onion, celery, carrots, salt, green bell pepper, and black pepper.

Bring the chicken noodle soup to a boil, then turn the heat down, cover the pot and simmer the soup for about 10 minutes, or until the vegetables are tender.

Add the chicken and noodles, cover and simmer for 12 minutes, or until the noodles are soft.

(Serves 16)



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