Homemade Chicken Noodle Soup

Holly Price

By
@CountryLadyCooks

Made this for my sister when she wasn't feeling good. She said that the broth, veggies and warmth of the soup made her feel better, and it was soooooo yummy!
Enjoy!

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
8-10
Prep:
15 Min
Cook:
2 Hr 30 Min
Method:
Stove Top

Ingredients

5
chicken thighs
5
chicken breast
2 bag(s)
egg noodles, uncooked (1lb. each)
1 bag(s)
baby carrots (1lb., diced)
6 stalk(s)
celery, diced
2 small
onions, cut into 8 wedges
4 clove
garlic, minced
2 Tbsp
chicken base
2 Tbsp
rosemary, thyme, sage (each)
4 Tbsp
salt (or to your liking)
2 Tbsp
pepper
1 stick
butter
water

Step-By-Step

1Fill a 5q qt stock pot 4/5 full of water and place over high heat. Place all pieces of chicken (frozen is OK, make sure it's thawed and water is boiling again before adding any ingredients).
2Place chicken base, all spices, salt & pepper, and the butter in the water and stir well. May need to taste to adjust to your liking.
3Place veggies in the water, turning temp to medium heat, and let boil 10 minutes, then remove chicken and shred, discarding skin and bones. Add both bags of noodles, place lid on the stock pot, and continue to cook about 15 minutes, add chicken back in.
4Let simmer about last 5 minutes, until noodles are done without the lid. Soup will be a bit thick, but brothy.

Serve with crackers and love!
Enjoy!

About this Recipe

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: American