Chicken Noodle Soup
Photo © Deb Perelman
- 1 tablespoon vegetable oil
- 1 large onion, chopped
- 3-pound chicken, in parts or 3 pounds chicken pieces of your choice
- 8 cups water
- 1 bay leaf
- 2 teaspoons table salt
- Freshly ground black pepper
- 1 large carrot, diced (1/3-inch)
- 1 medium parsnip, diced (1/3-inch) (optional)
- 1 large celery stalk, diced (1/3-inch)
- 3 ounces dried egg noodles, I prefer wide ones
- 1 tablespoon chopped fresh dill or flat-leaf parsley
- Produce
- Bay leaf (1)
- Carrot, diced (1/3-inch), large (1)
- Celery stalk, diced (1/3-inch), large (1)
- Dill or flat-leaf parsley, fresh (1 tablespoon)
- Onion, large (1)
- Parsnip, medium (1)
- Meat
- Chicken (3 pound)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Table salt (2 teaspoons)
- Vegetable oil (1 tablespoon)
- Pasta & Grains
- Egg noodles, dried (3 ounces)
- Drinks
- Water (8 cups)
Preparation
Read recipe preparation on smittenkitchen.com
Social Stats
91.4Rating
1-100
1-100
134Tweets
1,266Facebook
Shares
Shares
98StumbleUpon
Views
Views
2,225PinterestPins
Recipe Stats
Published October 10, 2012 (4 months ago).
312 people saved this recipe.
