Go to: Just Soup Recipes Home Page
Click/Tap 'Back' to go to the recipe list you were browsing.

Chicken Noodle Soup

1 lb Chicken pieces - boned & skinned
1 Onion, chopped
2 Bay leaves
8 Whole pepper corns
6 Carrots, sliced
6 Ribs of celery, sliced
1 tb Lemon juice
1 tb Dried dill
4 oz Egg noodles, cooked


To make stock: In a large sauce pot combine chicken pieces, onion, bay leaves, peppercorns, half the carrots, half the celery and 8 cups water. Bring to a boil; cover and simmer for 1 hour. Strain and discard vegetables and bay leaves. Return stock to pot. Shred chicken and add to stock. Add remaining vegetables, dill, lemon juice. Bring to a boil; cover and simmer for 15 minutes (vegetables tender crisp). Stir in noodles. Serve or refrigerate. Makes about 12 1 cup servings.


Click/Tap here for the Printer friendly version. (Just shows the recipe only)

You can Click/Tap Back to return here.