Cindy's Cooking Light Chicken Noodle Soup

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This is a recipe i clipped out of an old cooking light cookbook years ago...it makes the best homemade chicken noodle soup. i usually use amish thick noodles in this soup and i tend to add more than the recipe says.

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Steps

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Combine: chicken & next 10 ingredients in a large dutch oven , and bring mixture to a boil over high heat.

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Reduce heat.

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Cook 45 minutes or until chicken is tender.

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Remove chicken from borth.

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Set broth mixture aside.

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Skin and bone chicken.

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Chop chicken meat and set aside.

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Pour broth mixture through a wire-mesh strainer into a large bowl.

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Discard cooked vegetables.

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Remove and discard fat from broth.

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Return broth to dutch oven.

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Cook noodles according to package directions , omitting salt and fat.

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Drain and set aside.

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Add chopped onion , sliced celery , and sliced carrots to chicken broth.

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Bring to a boil over high heat.

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Reduce heat.

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Simmer 15 minutes -- add cooked noodles and simmer another 15 minutes.

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Serve or you can freez in containers.

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Ingredients

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broiler-fryer chickens, celery, onion, carrot, turnip, garlic cloves, salt, pepper, dried tarragon, oregano, water, chicken broth, egg noodles, carrots, tarragon