In large saucepan, place the first 11 ingredients. Bring to a boil; skim foam from broth. Reduce heat; cover and simmer for 1 - 1 1/2 hours or until chicken is tender.
Remove chicken from broth; allow to cool. De-bone chicken and dice.
Skim fat from broth and bring to a boil. Add noodles, cooking until tender. Return chicken to pan and salt to taste. Remove bay leaf before serving.
8-10 servings
Ingredients
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1 broiler/fryer chicken (3 - 3 1/2 pounds)
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2 1/2 quarts water
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1 cup diced carrots
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1 cup diced Celery
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1 tablespoon salt
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2 teaspoons chicken bouillon granules
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1/2 cup chopped onion
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1/4 teaspoon dried marjoram
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1/4 teaspoon dried thyme
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1/8 teaspoon pepper
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1 bay leaf
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1 1/2 cups uncooked egg noodles
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