Grandma's Chicken Soup
Yield
8 servingsPrep
20 minCook
60 minReady
90 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
chicken thighs, boneless, skinless
skinned, broiler/fryer type |
*
|
| 2 | each |
carrots
cut in 1/8-inch slices |
|
| 2 | each |
celery stalks
cut into 1/4inch slices |
|
| 2 | medium |
turnip
pared, cubed |
*
|
| 1 | large |
onions
chopped |
|
| 8 | cups |
water
|
|
| ⅓ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| ¼ | teaspoon |
poultry seasoning
|
|
| ⅛ | teaspoon |
thyme
|
*
|
| 1 | cup |
noodles
egg, wide |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
chicken thighs, boneless, skinless
skinned, broiler/fryer type |
*
|
| 2 | each |
carrots
cut in 1/8-inch slices |
|
| 2 | each |
celery stalks
cut into 1/4inch slices |
|
| 2 | medium |
turnip
pared, cubed |
*
|
| 1 | large |
onions
chopped |
|
| 1.9 | l |
water
|
|
| 1.7 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 1.3 | ml |
poultry seasoning
|
|
| 0.6 | ml |
thyme
|
*
|
| 237 | ml |
noodles
egg, wide |
|
Directions
Put the thighs in a large sauce pan or Dutch oven.
Layer the carrots, celery, turnips and onion over the chicken.
Add water, salt, pepper, poultry seasoning and thyme.
Cook, covered, over medium heat until mixture boils.
Reduce heat and simmer for about 45 minutes or until the vegetables and chicken are both fork tender.
Remove chicken; cool.
Remove the chicken meat from the bones; discard the bones.
Cut chicken into bite-sized pieces.
Heat mixture to boiling; stir in the noodles.
Cook, uncovered, for 5 to 7 minutes or until the noodles are done.
Stir the chicken back into the soup - simmer for two minutes, and serve.
