This was my father’s chicken “doodle” soup recipe. (Doodle was a nickname for one of his grands). He’s been gone for 21 years, but this recipe is just as good as it was in my childhood.
- ¼ cup butter
- 1 cup chopped onion
- 1 cup chopped celery
- 12 cups water
- 4 cups diced cooked chicken
- 1 cup diced carrots
- 3 tablespoons chicken bouillon granules
- ½ teaspoon dried marjoram leaves
- ½ teaspoon ground black pepper
- 1 bay leaf
- ½ (10 ounce) package egg noodles
- 1 tablespoon chopped fresh parsley
- 1 Melt butter in a large Dutch oven over medium heat. Add onion and celery; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add water, chicken, carrots, bouillon, marjoram, pepper and bay leaf and bring to a boil. Reduce heat and simmer until vegetables are tender, about 25 minutes. Remove bay leaf.
- 2 Stir in egg noodles and parsley, increase heat, and bring to a boil. Reduce heat and simmer until noodles are tender, about 10 minutes.
- Calories 181
- Carbohydrate 11.4 g
- Cholesterol 55.3 mg
- Fat 8.1 g
- Fiber 1.1 g
- Protein 15.1 g
- Saturated Fat 3.6 g
- Sodium 363 mg
- Sugar 1.7 g