sallye bates


A hearty comfort food that fills and warms that cold spot in the winter.....also tastes good any other time


★★★★★ 3 votes

30 Min
1 Hr
Stove Top


  • 3-4
    boneless,skinless chicken breasts
  • 3
    celery ribs, diced
  • 1 large
    white onion, diced
  • 8 oz
    carrot matchsticks
  • 2 Tbsp
    chicken boullion powder
  • 1 Tbsp
    poultry seasoning
  • 4 qt
  • 1 can(s)
    english peas (optional)
  • 12 oz
    wide egg noodles
  • 2
    bay leaves
  • ·
    salt and pepper to taste

How to Make CHICKEN NOODLE SOUP (sallye)


  1. Place chicken and water in large stock pot. Add celery, onion, carrots, salt & pepper, boullion, and poultry seasoning

    Bring to boil, then turn down heat and simmer for 20 minutes (until chicken is tender)
  2. Remove chicken from broth, shred into bite size pieces or cut into 1" cubes and return to pot

    Resume cooking at low heat for approximately 10 minutes

    Add water if needed to maintain level of 4 quarts
  3. Turn heat up to medium high

    When broth comes to a rolling boil, add the noodles and cook for about 10 minutes (until noodles are al-dente) stirring occasionally to keep noodles from sticking together

    Add drained can of peas (optional)
  4. Turn heat off and let set for about 5 minutes (noodles will continue to cook and soak up some of the stock, so see above - don't overcook them)
  5. Good served with cornbread, garlic toast or crackers.

    Travels well, in lunch kits or for a get-together

Printable Recipe Card


Course/Dish: Chicken Chicken Soups
Main Ingredient: Chicken
Regional Style: American
Dietary Needs: Dairy Free
Hashtags: #soup #comfort-food

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