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Chicken Noodle Soup
Active Time: 25 minutes
Total Time: 2 hours • Serves: 10

Chicken Broth
12 cups (3 quarts) water
1 package Schnucks Natural Pick of the Chick chicken pieces (about 4 pounds)
2 large onions, quartered
4 celery ribs including leaves, coarsely chopped
2 carrots, coarsely chopped
3 garlic cloves, crushed
4 bay leaves
4 fresh thyme sprigs
1 tablespoon salt
1 teaspoon black peppercorns or ground black pepper
1 tablespoon Schnucks concentrated tomato paste

3 carrots, sliced 8-inch-thick (about 2 1/2 cups)
2 celery ribs, cut lengthwise in half, then chopped (about 1 cup)
1 tablespoon salt
1 teaspoon ground black pepper
3 cups Schnucks fine egg noodles
1/4 cup chopped fresh Italian flat-leaf parsley leaves

1. Prepare Chicken Broth: In 5- to 6-quart heavy saucepot, add all ingredients; heat to boiling over high heat. Reduce heat to medium-low; simmer 1 hour. With tongs, transfer chicken to large bowl. Strain broth through fine mesh strainer into large bowl or pot, reserve; discard solids. When cool enough to handle, cut chicken into 1/2-inch pieces.

2. Prepare Soup: To same saucepot, add carrots, celery, salt, pepper, reserved broth and chicken; heat to simmering over medium-high heat. Reduce heat to medium-low; simmer 20 to 25 minutes or until carrots are tender, stirring occasionally.

3. Add noodles and parsley; heat to boiling over high heat. Reduce heat to medium; simmer 4 to 5 minutes or until noodles are tender, stirring occasionally. Makes about 15 cups.

Each serving: about 313 calories, 16 g total fat (5 g saturated), 92 mg cholesterol, 1518 mg sodium, 16 g carbohydrate, 2 g fiber, 4 g sugars, 23 g protein