chicken noodle soup
This is a take on my mothers original recipe. She makes a great bowl of chicken noodle. I added some spice to mine, because that’s how the husband likes it. Spicy. Toning down the heat is easy just use less peppercorns. Enjoy.
prep time
cook time
method
Stove Top
yield
4 serving(s)
Ingredients
- 2 - chicken breast or 4 - thighs
- 1 tablespoon olive oil
- 1 cup celery, diced
- 1 cup carrot, diced
- 1/2 cup onion, diced
- 3 - garlic cloves, minced
- 10 - 15 - peppercorns, whole black
- 1 tablespoon chicken bouillon
- 1 quart chicken broth
- 2 cups water
- 2 cups egg noodles
How To Make chicken noodle soup
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Step 1Heat oil in skillet, and cook the chicken with the onions until translucent and cooked through.
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Step 2Bring the 4 quarts of chicken broth to a boil, and add the celery, carrot and garlic.
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Step 3Add the onions and chicken to the boiling broth mixture.
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Step 4Stir in chicken bullion, peppercorns, and salt to your liking.
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Step 5Cook on low heat for 3 – 4 hours, or in a pressure cooker bring to full pressure and cook for 15 min, allow to come down naturally.
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Step 6Cook the egg noodles until Al dente, or almost cooked through. Add to chicken broth mix.
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Step 7Allow the soup to sit for 5 min to season the noodles. Enjoy. I served mine with cheddar bacon biscuits, but anything will do.
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