Chicken Noodle Soup

12 oz Wide Egg Noodles
6 or 8 Chicken Thighs
1 Head Minced Garlic
4-6 Stalks Celery
1 Large Sweet Onion
4 to 6 Carrots
16-20 Cups Water
Chicken Bouillion
1/4 Cup Parsley Flakes

8+ Quart Stock Pot

Mince Garlic
Dice Onion, Celery, and Carrots to desired thickness (suggested 1/4")
Add Water, Chicken Bouillion, and Chicken Thighs. Bring to boil cover and simmer for 1 hour.
Remove chicken and set aside
Add Onion, Celery, Carrots, Garlic, and Parsley; return to boil
Remove Skin and Bones from Chicken Thighs; dice into 1/2" thickness
Add Chicken and simmer for 30 minutes or until vegetables reach desired tenderness
Cook Noodles as directed, drain, and add to soup

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