So who’s Arlene you ask? Well she’s my wonderful mom-on-law, who happens to be an incredible cook in her own right..she has even published her own cookbook! How cool is that?! This is a perfect soup for this time of year and super easy to make!
-courtesy of my mom-in-law
Makes 4 quarts
Arlene’s Chicken Noodle Soup
4 cups cooked chicken, diced
1 cup celery, chopped
1 cup onion, diced
1/4 cup butter or margarine
12 cups water
1 cup carrots, diced
3 Tbs. instant chicken bouillon
1/2 tsp. marjoram leaves
1/2 tsp. salt
1/2 tsp. cracked black pepper
2 bay leaves
1/2 (12 oz.) package of wide noodles
1 tsp. chopped parsley
Heat butter in a large dutch oven. Saute celery and onion in butter until tender. Add in chicken, herbs (not bay leaves), salt and pepper. Saute an additional 5 minutes. Add remaining ingredients except noodles and parsley. Bring to a boil. Reduce heat, cover and allow to simmer for 30 minutes. Remove bay leave. Add noodles and parsley. Cook approximately 10 minutes until noodles are al-dente.
This is a great recipe to divide and freeze. If you decide to freeze half of the soup. Remove half of stock before adding in noodles. Place in freezer bag. Then add in a 1/4 of the bag of noodles to the stock you will be eating. When ready to eat other half. Thaw in fridge, re-heat and then add in a 1/4 of noodles. This will prevent your noodles from becoming mushy when frozen and will make your soup taste fresher.
from Heather At The Picket Fence
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