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Texas Chicken Soup

Yields12 ServingsPrep Time10 minsCook Time1 hr 20 minsTotal Time1 hr 30 mins

"whether you are under the weather or on top of the world, this chicken and noodle soup is exactly what you need"

 12 cups water
 2 ½ tbsp Knorr Chicken Bouillon
 1 large boneless skinless chicken breast
 1 ½ lbs boneless skinless chicken thighs (about 5)
 3 large carrots, peeled and cut in half
 2 stalks celery (with leaves if you have them), cut in half
 1 tbsp kosher salt
 2 tsp black pepper
 2 tsp dried basil
 2 tsp dried thyme
 1 tsp dried rosemary
 1 tsp poultry seasoning
 1 tbsp Bayou Sam's Counter Seasoning
 4 cups water
 6 oz No Yolk Dumpling Noodles
 8 oz Pasta Ribbon Noodles
1

With the 12 cups water at a boil, reduce heat and slowly whisk in bouillon (it will boil up quickly and then go back down). Whisk well.

2

Add chicken pieces, celery and carrots, bring to simmer. Simmer 1 hour covered.

3

Remove chicken pieces, celery and carrots to platter and reserve.

4

Add the 3 cups of water.

5

Assemble all spices except bay leaf and pulse a couple time in a spice or coffee grinder.

6

Add spices and bay leaf, whisk well and noodles and let simmer until almost to desired donesness. (About 10 minutes) Stirring occasionally.

7

Shred up chicken to desired size and put back in pot. OPTIONAL ~ thick slice reserved carrots and dump back in)
Let reheat for a few minutes. Stir to mix well.

8

Serve with a crusty baguette or garnish with a hearty crouton and a good Chenin Blanc.

UPDATED: 1990, 2003, 2007, 2008, 2013, 2015
9

Nutrition Facts

Serving Size 2 CUPS

Servings 0

Amount Per Serving
Calories 230