Thursday, February 19, 2009

My Favorite Chicken Noodle Soup

From Southern Living (Feb/95)

Chicken Noodle Soup

3.5-4lb fryer
2 stalks celery, halved
1 large onion, quartered
1 carrot, scraped and halved
1 turnip, peeled and halved
2 cloves garlic, crushed
1 1/4 tsp salt
3/4 tsp pepper
1/4 tsp tarragon
4 cups water
3 cups chicken broth
---------------------------
6 oz egg noodles, uncooked
1 large onion, chopped
2 carrots, scraped and sliced
2 stalks celery, sliced thin
1/2 tsp salt
1/2 tsp pepper
dash of tarragon

Combine first 11 ingredients in a large Dutch oven and bring to a boil over high heat. Reduce heat; cook for 1-2 hours until chicken is very tender.

Remove chicken, reserving broth. Let chicken cool, then chop meat.

Strain broth (wire strainer) into large bowl; discard cooked veggies. Skim fat from broth and return to Dutch oven.

Add chopped onion, celery, and carrots. Bring to a boil over high heat. Cook noodles in broth until al dente. Stir in chopped cooked chicken, salt, pepper, and tarragon and cook until thoroughly heated. 

*The turnip gives this soup a wonderful flavor. I think I usually add more noodles and less tarragon.

3 comments:

Janice Binnings said...

I used to make this soup before Katrina. I lost all my cookbooks when my house was covered in water. Through the years since I have been making it from memory but I haven't been able to get the proportions right. I have searched repeatedly and only just found it. THANK YOU. Janice Binnings, Louisiana

Janice Binnings said...

I used to make this soup before Katrina. I lost all my cookbooks when my house was covered in water. Through the years since I have been making it from memory but I haven't been able to get the proportions right. I have searched repeatedly and only just found it. THANK YOU. Janice Binnings, Louisiana

Carol Boston, MA said...

Thank you for posting the recipe! I lost my copy of the magazine and it is my favorite chicken noodle soup recipe!
Carol - Boston, MA