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Chicken Noodle Soup
8 cups chicken stock
½ cup dry white wine
4 skinless chicken thighs w/ bones in
2 cups sliced carrots
2 cups sliced celery
1 cup chopped onion
8 oz. uncooked egg noodles
½ tsp. kosher salt
½ tsp. fresh ground black pepper
1. Combine the chicken, wine and stock in a Dutch oven over medium-high heat; bring to a boil. Then reduce the heat and simmer the ingredients for 20 minutes. Remove the chicken from pan and let it cool for 15 minutes. Remove chicken from bones and then cut into bite-sized pieces. Discard bones.
2. Add the carrots, celery, and onions to the pan. Cover the mixture (w/o chicken) and let it simmer for 10 minutes. Add noodles/pasta, and let it simmer for 6 minutes. Add chicken, salt, and black pepper; cook for 2 minutes or until noodles are done.
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