Homemade Chicken Noodle Soup

Simple, yet so satisfying – there is nothing quite like a steaming hot bowl of chicken noodle soup.  Especially when your sick or it’s freezing cold outside. So it seems the perfect recipe to kick off our soup week.  Don’t forget to cook up a batch of your favorite soup to share on Thursday’s party!

Easy Chicken Noddle Soup

Making chicken broth may be labor intensive but not if you have chicken soup base.  I found this paste that can be used for making broth or soup and it’s wonderful because it takes the work out of making your own broth without sacrificing the flavor.

Recipe

4 chicken whole chicken breast

3 to 4 stalks of celery chopped

1  yellow  onion chopped

1  cup  carrots chopped

2 T Tone’s chicken base

2 cups wide egg noodles

1 tsp. parsley flakes

pepper to taste

Directions

In a large stock pot cook chicken in 4 cups of water on low with lid off until cooked through.

While chicken is cooking; cut up vegetables and saute in large skillet on medium until they are tender but not too soft as they will cook more in the soup.

When chicken is done take out and let cool until it can be handled and cut into bite size chunks or peel chicken apart if you prefer it that way.  Strain the water that the chicken was cooked in to get a clear broth.  Put broth back into stock pot and add 6 more cups of water.

Add sauteed vegetables, chicken, parsley and chicken base, stir, cook on medium until heated through.

While the soup is warming; cook 2 cups of wide egg noodles  according to package directions until al-dente.  Drain noodles and add to hot soup and let cook for 15 min.

Serve chicken noodle soup with some crusty rustic bread and enjoy!

Tagged as: soup, soup week