My Favorite Chicken Noodle Soup

Susan Feliciano

By
@frenchtutor

My girls loved Campbell's Chicken Noodle - who doesn't? But I really wanted them to get used to more home made things, so I developed this recipe. It's easy to do, and almost quick. Leaving the skins on the chicken while cooking will make the broth more yellow and flavorful.


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Comments:

Serves:

4 to 6

Prep:

20 Min

Cook:

1 Hr

Ingredients

2
bone in chicken breasts,
OR 1
breast and 1 leg quarter
1 to 2 qt
chicken stock
1 large
carrot, chopped in small dice
1 stick
celery, chopped in small dice
1 Tbsp
butter or oil
salt and pepper
4-6 oz
narrow egg noodles, uncooked

Directions Step-By-Step

1
Start by heating the butter or oil over medium low heat in your soup pot, and cook the carrot and celery until they soften up, being careful not to let the butter brown.
2
Then add the chicken pieces and 1 quart chicken stock. Add additional stock if necessary to cover. Cover pan and bring to a boil, then simmer about 45-60 minutes.
3
Remove chicken from stock, and pull meat off bones and chop up about the same size as the carrots and celery. Return the meat to the pot. Taste and season with salt and pepper.
4
Bring to a boil and add in the egg noodles. Cook until noodles are tender to your liking. May add more stock or bouillon if needed to get the right soup consistency. We like ours sort of thick.

About this Recipe

Course/Dish: Chicken, Chicken Soups
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #Noodles, #homemade