Chicken and Noodle Soup

Ingredients

  • 1 stewing chicken (about 4 pounds), cut up
  • 3 quarts water
  • 2 cans (14-½ ounces
  • 5 celery ribs, coarsely chopped, divided
  • 4 medium carrots, coarsely chopped,
  • 2 medium onions, quartered,
  • 2/3 cup coarsely chopped green pepper,
  • + 4 more ingredients
    • 1-¼ teaspoons pepper,
    • 1 bay leaf
    • 2 teaspoons salt
    • 8 ounces uncooked medium egg noodles

In a large stockpot, combine the chicken, water, broth, half of the celery, carrots, onions and green pepper, 1/2 teaspoon pepper and the bay leaf. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours or until chicken is tender. Chop the remaining onion; set aside. Remove chicken f...

View full recipe at SpringPad

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