Chicken Noodle Soup

180 min · Serves 6

Based on a recipe from Simply Good Eating Recipe Cards, Vol. 1, 2000 University of Minnesota Cooperative Extension Service, via USDA MyPlate Kitchen

What goes in

• 3 lbchicken pieces, skin removed
• 2½ mlsalt
• 1.2 mlblack pepper
• 1onion, chopped
• 1 cupcelery, chopped
• 3carrots, thinly sliced
• 4 cupsegg noodles, dry
• thyme or sage (optional)

How to cook it

1. Place the chicken in a large pot and cover completely with water.
2. Bring the water to a boil, then lower the heat and simmer for 2 to 3 hours.
3. Remove the chicken from the pot and let it cool for 10 to 15 minutes.
4. Separate the meat from the bones, discarding the bones, and break the meat into bite-sized pieces.
5. Skim the fat off the surface of the broth using a spoon, ice cubes, or paper towels.
6. Add the chicken meat, vegetables, and seasonings to the broth.
7. Bring the soup to a boil, then cover and simmer on medium heat for 15 to 20 minutes until the carrots are tender.
8. Stir in the noodles and boil uncovered for 6 to 7 minutes, stirring occasionally to prevent sticking.
9. Serve the soup in bowls.

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