bridget's chicken noodle soup

(1 rating)
Recipe by
Meg Doster
Athens, GA

Back about 1985, Bridget brought this to my house when we brought Mother home with us to Sandy Court after she broke her ankle. Bridget told me I sounded like I needed some love and she brought this with cornbread and cookies. I think of her every time I make this recipe or make cornbread.

(1 rating)

Ingredients For bridget's chicken noodle soup

  • 4 1/8 c
    cooked chicken - diced
  • 1 c
    chopped celery
  • 1 c
    onion, chopped
  • 1/4 c
    butter or margarine (butter is better)
  • 12 c
    water
  • 1 c
    diced carrots
  • 3 Tbsp
    chicken flavor instant bouillon
  • 1/2 tsp
    marjoram leaves
  • 1/4 - 1/2 tsp
    black pepper
  • 1
    bay leaf
  • 1/2 pkg
    medium egg noodles
  • 1 Tbsp
    chopped parsley

How To Make bridget's chicken noodle soup

  • 1
    In large dutch oven, cook celery and onion in butter until tender; add remaining ingredients except noodles and parsley. Bring to a boil. Reduce heat; simmer covered 30 minutes. Remove bay leaf; add noodles and parsley. Cook 10 minutes longer or until noodles are tender, stirring occasionally. Makes about 4 quarts.

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