Sunday, October 16, 2011

Homemade Chicken Noodle Soup

This is another recipe I'm re-posting with a better picture. It's an incredible recipe, so I hope you'll try it! My friend Karen brought me this soup after I had a baby 8 years ago and it's still one of our favorite comfort foods! Recipe from Karen Edwards. Pictured with Whole Wheat Dinner Muffins...

1 (11 oz. pkg.) frozen egg noodles (I ♥ Grandma's brand) 
2 chicken breasts
6 cups water
2 chicken bouillon cubes (or 2 tsp. chicken bouillon granules)
2-3 ribs celery, chopped
1 medium onion, chopped
2-3 carrots, peeled and sliced
1 can condensed Cream of Chicken soup
3/4 tsp. dried basil
black pepper, to taste
1 cup frozen peas (optional)

Follow package directions to defrost frozen noodles. Set aside.

Place chicken in a stockpot and barely cover with water. I add a bit of dried onion for flavor. Cover and boil 15 minutes, or until cooked through. Drain and shred chicken and set aside.

Meanwhile, place 6 cups water and bouillon, chopped celery and onion and sliced carrots in a large pot. Boil for 15 minutes. Add defrosted noodles, taking care to separate noodles as you add them to the pot. Add shredded chicken, Cream of Chicken soup, basil & pepper. Return to a boil & cook for 20 minutes, or until noodles are soft. Add frozen peas during the last 5 minutes, if desired. Can add a bit more water if too thick. Garnish with basil or parsley. Serves 8.


Ali said...

Yum! I have most of a roaster chicken to use up, I think I'll make this with it.

Just a note that I'm a new reader to your blog and I love it. I've added about a dozen recipes to try.

Alli grins said...

A roaster chicken would be perfect in this soup! I hope you enjoy it, Ali. Love your name, by the way:) I've been browsing your beautiful blog as well and am adding your Lasagna Sandwiches, Banana Butterscotch Cake, Hula Melts and Pulled Pork with Root Beer BBQ Sauce to my "to make" list! Thanks for the inspiration:)

Ali said...

Thanks! I hope they turn out well for you. I tweak the Lasagna Sandwiches a bit when I make them, sometimes I'll use pepperoni, or a favorite is Italian sausage. It is versatile. I forgot to ad in my post that I also make them on the stove top (using a saute pan and pressing them down with a large flat spatula) when I am only making a few, and that turns out great as well. Good luck and I hope you like the recipes. :)

Ali Phillips said...

Wow, here I am ALMOST 6 yrs later and I'm still using this recipe :-) I love it!

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