Bapa's Chicken Noodle Soup recipe

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Ingredients

¼ cup butter
1 cup chopped onion
1 cup chopped celery
12 cups water
4 cups diced cooked chicken
1 cup diced carrots
3 tablespoons chicken bouillon granules
½ teaspoon dried marjoram leaves
½ teaspoon ground black pepper
1 bay leaf
½ (10 ounce) package egg noodles
1 tablespoon chopped fresh parsley

Nutrition Info

181 calories
carbohydrate: 11.4 g
cholesterol: 55.3 mg
fat: 8.1 g
fiber: 1.1 g
protein: 15.1 g
saturatedFat: 3.6 g
servingSize: -
sodium: 363 mg
sugar: 1.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt butter in a large Dutch oven over medium heat. Add onion and celery, cook and stir until the onion has softened and turned translucent, about 5 minutes. Add water, chicken, carrots, bouillon, marjoram, pepper and bay leaf and bring to a boil. Reduce heat and simmer until vegetables are tender, about 25 minutes. Remove bay leaf.

  2. Stir in egg noodles and parsley, increase heat, and bring to a boil. Reduce heat and simmer until noodles are tender, about 10 minutes.

Recipe Yield

12 servings

Recipe Note

This was my father's chicken \"doodle\" soup recipe. (Doodle was a nickname for one of his grands). He's been gone for 21 years, but this recipe is just as good as it was in my childhood.

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