Chicken Broccoli Noodle Soup
This recipe was given to me years ago by a friend, who got it from a friend, who got it from a friend, you know, that kind of recipe. It has been changed, modified, adapted to suit the needs and tastes of each cook as time has gone by, but one thing remains the same; it is simple, hearty and downright tasty.
This recipe is so quick and easy that on cold blustery days I would have this ready for the kids when they came home from school. They are now grown and out of the house but have shared with me that those are some of their best memories!
★★★★★ 2 votes5
4-6 largechicken breasts, boneless and skinless
1onions, yellow, medium, diced
4broccoli heads, chopped
2tsp. salt or to taste
2tsp. celery seed
·white pepper to taste
1 clovegarlic, crushed
112 oz bag wide egg noodles
How to Make Chicken Broccoli Noodle Soup
- 4-6 Chicken Breasts1 - 12 oz bag wide egg noodles1 tbsp salt1 tsp white pepper1 tsp celery seeds2 cloves fresh garlic1 large onion, diced4-6 carrots, sliced4 broccoli crowns, cut to bite size
In a large stock pot boil chicken in salted water just until tender, (do not overcook) or it will get tough. Remove chicken from broth to cool saving the chicken stock. Skim off any foam from the broth. You want your broth to be clear. Add cut vegetables and spices to chicken broth, add more salt or spices to personal taste. Simmer for 30 minutes or until vegetables are tender. Add wide egg noodles and simmer until done. Enjoy!