Chicken Noodle Soup

1. 1

   In a large pot, simmer chicken, celery, carrot, onion, peppercorns and seasoned salt in water until chicken falls apart. Remove chicken from pot.

2. 2

   Let cool, then skin, bone and tear into pieces.

3. 3

   Set aside.

4. 4

   Remove vegetables from broth, pressing as much of the liquid from vegetables as possible.

5. 5

   Bring broth to a boil.

6. 6

   Cook noodles in boiling broth 6 minutes.

7. 7

   Add bouillon cubes, stirring to mix well.

8. 8

   Stir in undiluted cream of chicken soup.

9. 9

   Stir gently to dissolve lumps, but try not to break noodles too much.

10. 10

    Stir in chicken pieces.

11. 11

    Add parsley flakes, red pepper flakes (if desired), minced onion, pepper and additional salt if desired.

12. 12

    Heat through.

13. 13

    Serve to hungry crowd with lots of hot buttered cornbread.

* Per serving · 4 servings · Values may vary.

No additional tips available.