Homemade Chicken Noodle Soup
By
Jessica Mills
@Luv2Cook78
8
I have always been a fan of homemade soup and chicken noodle has always been one of my favorites. Just about everyone in my family loves this soup. It's not only super yummy but you just can't eat one bowl full. It always has you coming back for seconds!
Blue Ribbon Recipe
The next time you're not feeling well, give this homemade chicken noodle soup a try. It's perfectly salty and satisfying - Just like grandma used to make! Guaranteed to cure what ails you.
Rating:
★★★★★ 15 votes5
Comments:
Serves:
6 to 8
Prep:
1 Hr
Cook:
1 Hr
Method:
Stove Top
Ingredients
-
2containers of low sodium chicken stock (32 oz each)
-
1/2container of low sodium chicken broth (16 oz total)
-
8celery stalks, diced into bite size pieces
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1 bag(s)baby carrots, chopped
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1/2 Tbsponion, diced finely
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3 mediumsized yellow potatoes, peeled and diced into bite size pieces
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6 to 8 cwater
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·salt and pepper, to taste
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1 pkgchicken breasts, boneless and skinless (about 1 1/2 pounds)
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8 tspchicken bouillon, lower sodium
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1 pkgextra wide egg noodles, 12 oz (you may use any brand you like)
How to Make Homemade Chicken Noodle Soup
- Season your chicken with salt and pepper and set aside. Cut up all your veggies and set aside. In a very large soup pot add your chicken stock. Your chicken broth and at least 6 cups of the water. Bring to a slight boil. Your heat on your stove should be about a med-high heat.
- Once your broth begins to boil, add your chicken breasts whole and cook them until no longer pink. Remove your cook chicken. Set them aside to cool.
- Add all your veggies and your 8 packets of chicken bouillon to your broth. While your veggies cook, cut up your cooled chicken into chunks.
- Once your veggies are fork-tender turn your heat down to a med-low heat and add your noodles. Wait about 5 minutes then add your cut up chicken. Let your soup simmer away until your noodles are done .. and serve hot.
- This soup is really good with crackers or some nice crusty bread ... enjoy!
