Saturday, September 11, 2010

Chicken Noodle Soup

Chicken Noodle Soup

Our day started out with a cold and rainy soccer game. So chicken noodle soup is all I could think about. Of course, by the end of the day, it was sunny and warm. But that's ok. It was still delicious.


  • 2 1/2 to 3 1/2 pounds chicken pieces
  • 4 cups water
  • 4 cups chicken broth
  • 1 teaspoon seasoned salt
  • 1 teaspoon salt, or to taste, depending on saltiness of broth
  • 1/4 teaspoon pepper
  • 1 leek or small onion chopped
  • 1 carrot, chopped
  • 2 stalks celery, chopped
  • 1/4 cup parsley, chopped
  • 1/2 teaspoon dried marjoram or basil
  • 1 bay leaf
  • 6 ounces noodles

Place all ingredients except noodles in the Crock Pot. Cover and cook on low for 5 to 6 hours. Remove chicken and bay leaf from pot; take meat from bones, dice, and return to broth, and add the noodles. Cook another hour or until noodles are done (about 1/2 hour on high). Or, cook the noodles separately and add them just before serving.


Heidi said...

What kind of noodles did you use in this?

Angela said...

I made them! I added them the last 30 minutes of cooking. It was 2 cups flour, 3 egg yolks and 1/4-1/2 cup water added gradually. Then I rolled them out and cut them. They are really good.