Chicken Noodle Soup

26 Oct

Homemade chicken noodle soup certainly falls into the category of comfort food.  There’s just no comparison between homemade and canned soup.  It is a simple, basic recipe that even a beginner can manage. 


Chicken breasts, cooked and diced  –  for this recipe, I used 3 breasts.  I’ve also cooked a whole chicken and pulled the meat off, but my family prefers just white meat so I usually stick with chicken breasts

about 8 cups of chicken stock

Sliced carrots, approx. 1 cup or so – I bought these presliced, but you can peel and slice your own if you have time

3 ribs of celery finely diced

1 large onion, diced

1 box (16 oz.) bowtie pasta

salt and pepper to taste – I really like Jane’s Crazy Mixed Up Salt in this recipe.  It can be found in the spice aisle.

fresh herbs if you have them or dried if not.  I used fresh sage and parsley in this recipe. 

Cook chicken in salted water until done, then dice.  Save broth and add additional canned chicken broth or stock to cooking water to make about 8 cups (or more or less depending on the amount of soup you want to make)  I use Better than Bouillon (chicken flavored) in the cooking water to add additional flavor.  I usually have to supplement with purchased chicken stock to have enough liquid.

Dice chicken, celery, and onions.  Slice carrots.  Place chicken stock back into soup pot and add the celery, onions, carrots, salt and pepper.  Cook until vegetables are tender.  

Add one box mini bowtie pasta (or preferred pasta) and cook until pasta is tender.  Last, stir in diced, cooked chicken and fresh herbs.  Cook just long enough to bring chicken back up to temperature.


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