You know that stuff you can buy in a can that has itty bitty pieces of chicken? Your mom might have made it for you when you were sick. Well that stuff is called chicken noodle soup and it’s actually very easy to make!
Our version of chicken noodle soup does not have itty bitty pieces of chicken but actually hunky chunky chicken shreds. Yeah! Also it makes a lot which is perfect if you want leftovers.
Today’s recipe is very similar to our chicken and dumplings recipe, so if you’ve made that before this recipe should not be that difficult.
Also, we set a date for our wedding: September 29, 2012!
Chicken Noodle Soup
We don’t even think this recipe could fit in a can.
- Servings – 6 to 8
- Prep time – 15 minutes
- Cook time – 35 minutes
- 2 cooked and shredded chicken breasts
- 4 chopped carrots
- 6 chopped celery stalks
- 1 medium onion chopped
- 4 cups chicken broth
- 6 cups water
- 4 chicken bouillon cubes
- 8 ounces egg noodles
- 1/2 stick of butter
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon pepper
- 1/2 tablespoon dried parsley
- 3 bay leaves
- Pinch of salt
1. In a large pot, melt butter over medium heat and sauté the onion, celery, and carrots for about 7 to 10 minutes or until the carrots are tender.
2. Add in the chicken broth, water, bouillon cubes, marjoram, pepper, parsley, bay leaves, salt, and shredded chicken into the pot and bring to a boil and simmer for 20 minutes.
3. Break the egg noodles in half and add to the pot and simmer for another 5 to 7 minutes or until the noodles are tender.
4. Serve and enjoy!