Chunky Chicken Soup Ala Rick

"This soup is a family favorite. Even DS loves it and he is no soup fan. The chicken can be cooked ahead of time and frozen, but extra chicken stock with added water makes a more chicken taste."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr
Ingredients:
6
Serves:
8
Advertisement

ingredients

Advertisement

directions

  • Place chicken breasts into a stock pot and cover with water.
  • Bring to a boil, reduce heat to a simmer, and for 30 minutes or until chicken is cooked through.
  • Remove the chicken breasts and reserve liquid. Allow chicken to cool.
  • Remove the bone and cut into large chunks and return to the reserved liquid.
  • Add stock, bay leaves, and salt to the chicken and liquid. Bring to a boil.
  • Add egg noodles and cook according to package directions.
  • Note: It may be necessary to add additional stock when reheating leftovers.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

<p>I started cooking when I was about 12 years old. I was a fan of Graham Kerr's Galloping Gourmet and my mother helped me buy the ingredients and cook Steak Diane after I saw it on his show. <br /> <br />I can't cook for the family every night, but I try try to have one or two nights a week when I can fix them a home meal. Sunday is the day when my wife, 3 kids, 1 daughter-in-law, and 2 grand daughters get together to have a big dinner. <br /> <br />My picture is me holding my babies. Being a grandfather is really great. They call me Papa by the way.</p>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes