Chicken Noodle Soup Recipe
Chicken Noodle Soup
The weather here in Northern WI has been chilly. Very, very chilly, for the month of June. We love soup any time of the year and this soup is perfect on a chilly summer night.
- Chicken Noodle Soup~
- 1-(3-1/2 to 4 pounds) whole chicken, cleaned and washed
- 3 quarts cold water
- 5 chicken bouillon cubes
- 6 whole peppercorns
- 2 bay leaves
- 1 t salt
- 1 T Montreal steak seasoning
- 1-1/2 cups peeled, sliced carrots
- 1 cup chopped celery
- 1 cup chopped green pepper
- 1/2 cup chopped onion
- 1-1/2 t seasoned salt
- 1/4 t pepper
- 1/2 t crushed red pepper
- 1-14 oz package egg noodles, or noodles of your choice
Place chicken, water, bouillon, peppercorns, bay leaves, salt and Montreal steak seasoning in an 8-quart Dutch oven or soup kettle. Cover and bring to a boil; skim fat. Reduce heat; cover and simmer 1-1/2 hours or until chicken is tender. Strain broth; return to kettle.
Allow chicken to cool; debone and cut into chunks. Skim fat from broth. Return chicken to kettle, add carrots, celery, green pepper, onion, salt, pepper and crushed red pepper; bring to a boil. Reduce heat; cover and simmer for 1 hour. Uncover; increase heat to a gentle boil. Remove bay leaf. Add egg noodles and boil 10 minutes or until noodles are tender. Serve and Enjoy~