Chicken noodle soup

If you can make gumbo CNS shouldn’t be an issue for you.

I'm making some tomorrow.

I use a whole fryer cut up, lightly browned in just a bit of oil after being seasoned with some salt and pepper.

Other ingredients are:

1 large onion roughly diced
5-6 stalks celery cut across the width about 1/4 inch thick
5-6 peeled carrots cut same as the celery
6 cloves garlic minced
3 bay leaves
4 tbsp. Worcestershire sauce
3 tbsp. Soy sauce
Enough water to completely cover the chicken
Vermicelli or pasta of choice

I brown the chicken slightly then remove it and put aside. Then I'll add the chopped vegetables except the garlic and brown them off for a couple minutes then add the garlic and everything else.

Put the chicken back in the pot and make sure it is covered with water as it cooks. Let the chicken cook for about 1 1/2 hours on a very low boil then remove it to pick the meat off the bones. Save the meat to add near the end of the cooking time.

Add your pasta of choice----I like vermicelli and will add it with the fire off under the pot as the residual heat will cook it just fine.

As the pasta nears the end of the cook time, add the chicken back to the pot and check for seasoning and add salt and pepper as needed.

If it was a little later in the fall I'd use some Swiss Chard or Kale from my garden and chop it in thin strips to add to the pot near the end of cooking time for a bit more vegetables in the pot.

try this one out

Chicken Soup

Ingredients:

10 pound bag chicken leg quarters
1 pound pack smoked sausage (halved and sliced into 1/4" wedges)
2 cans cream of chicken soup
1 pound of any pasta of your choice (shorter length pasta is best)
1 can (15oz) lima beans (without liquids)
1 can (15oz) string beans (without liquids)
1 can (15oz) sliced mushroom (without liquids)
3 cans (15oz) diced tomatoes (with liquids)
3 pound bag large yellow onions (chopped)
1 full bundle of celery (chopped)
1 pound bundle of carrots (chopped)
2 large bell peppers (chopped)
3 heaping tablespoons minced garlic
2 teaspoon black pepper
4 teaspoons salt

Directions:

Add chicken to a large soup pot and cover with water. boil chicken for 45 minutes, remove chicken from the water and after the chicken is cooled, de-bone and cut into 3/4" bite sized chicken bits and set aside for later.

Now bring the chicken water back to a boil and add the smoked sausage (veron brand tastes best) and add the cream of chicken soap and all of the freshly chopped veggies. cook until the onions turn clear and celery softens, then add in all the can veggies.

Now add the salt and pepper and add water to fill pot to about 3" below the top of the pot rim and cook for 30 minutes on slow boil.

Now add the cut up chicken and then the pasta and cook until the pasta is fully cooked (10-20 minutes) and adjust the seasoning to taste if needed.

quote:

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he gets 2 fairly elaborate recipes.

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Well, chicken and noodle soup is more than chicken, water and noodles as you seem to already know.

And that is about as basic a recipe as I tend to cook when it comes to soups. You ought to see my recipe for vegetable/beef soup.............