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Old-Fashioned Chicken Noodle Soup

  • 30 min
  • Easy
  • 18
  • Butter, salted, or margarine -- 2 oz
  • Onions, small diced -- 8 oz
  • Carrots, raw, thin sliced -- 8 oz
  • Celery, thin sliced -- 4 oz
  • Water, hot -- 3.5 qt
  • Minor's Chicken Base 12 x 1 pound -- 4.5 oz
  • Egg noodles, dry, medium -- 8 oz
  • Chicken meat, light and dark, cooked, small diced -- 1 lb
Preparation
1
In an 8 qt. sauce pot over medium high heat, melt margarine or butter. Add onions, carrots and celery; sauté 5 minutes.
2
Add water and Chicken Base. Heat to boiling, stirring frequently.
3
Add noodles. Reduce heat and gently boil until noodles are tender, approximately 8 to 10 minutes.
4
Add chicken and return to a gentle boil for 2-3 minutes, stirring occasionally.
Components