Chunky Chicken Soup Ala Rick
- Ready In:
- 1hr
- Ingredients:
- 6
- Serves:
-
8
ingredients
- 4 chicken breasts (bone in)
- water, to cover
- 2 bay leaves
- 4 cups homemade chicken broth
- salt, to-taste
- 16 ounces egg noodles
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.
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RECIPE SUBMITTED BY
rickscott
Missouri City, 83
<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>