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4 Servings Prep Time: 15 Mins Cook Time: 4 hours in crock pot, 15 minutes on stove Budget Friendly Week 3

Chicken Noodle Soup

July 9, 2019 2894 0

Stock Ingredients

  1. 4-6 ea Chicken Wings (can substitute a backbone for some wings)
  2. ½ ea Small Onion, sliced
  3. 1 ea Celery Stalk
  4. 2 ea Carrots, peeled and sliced
  5. 1 T Italian Seasoning
  6. 1 ea Bay Leaf
  7. 1 clv Garlic, smashed
  8. 2 qt Cold water

Soup Ingredients

  1. 1 T Butter
  2. ½ ea Small Onion, diced
  3. 1 stalk Celery, washed and diced
  4. 2 ea Carrots, peeled and sliced
  5. 1 clv Garlic, chopped fine
  6. ½# Egg Noodles
  7. To Taste Kosher Salt and Pepper

Directions

Step 1:
To make stock: In a crock pot, add all stock ingredients. Cook on low for at least 4 hours. Ladle off fat on the top of the stock, then strain, saving liquid and chicken wings.

Step 2:
Let wings cool, then pull meat from them for soup.

Step 3:
To make soup: In a medium sized pot over medium heat, add butter. Add diced onion, diced celery and sliced carrot to pot, cook until vegetables tenderize, about 3 minutes.

Step 4:
Add garlic to pot, cook an additional 30 seconds.

Step 5:
Add stock and pulled chicken meat and let it simmer for at least 10 minutes.

Step 6:
In a separate pot, bring 3 qts of water and 2 T of kosher salt to a boil over high heat. Add egg noodles and cook until tender. Drain water out.

Step 7:
Add cooked noodles to soup and serve.

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