Here’s the chicken noodle soup I made with my homemade egg noodles. It is full of celery, carrots, onion and chicken. Perfectly homey and delicious. It was incredible.
A little tip that I use all the time. At the beginning of most weeks, I poach a few chicken breasts. It’s really easy. Boil broth in a medium saucepan, add the chicken – making sure it’s completely covered by the broth. Cover and turn off the heat. Allow the residual heat from the broth to gently cook the chicken for about 20 minutes (or until it’s cooked thru). Remove from broth and then shred with two forks or throw it into your Kitchen Aid with the paddle attachment and turn it on medium for about 30 seconds. Seriously. Shreds chicken perfectly. Like a restaurant. I keep a bag of it in my fridge pretty much at all times. If you don’t have already cooked chicken, I recommend popping in a few breasts with the water/seasonings and letting them simmer lightly in the broth. Then remove, shred and throw back into the pot along with the noodles the last 5 minutes.
Chicken Noodle Soup
4 cups chopped, cooked chicken meat
1 cup chopped celery
1 cup chopped carrots
1 cup chopped onion
1/4 cup butter
8 ounces egg noodles
12 cups water
9 cubes chicken bouillon
1/2 teaspoon ground black pepper
1 bay leaf
1 teaspoon Italian seasoning
1. In a large stock pot, saute celery, carrots and onion in butter or margarine until just softened.
2. Add chicken, water, bouillon cubes, black pepper, bay leaf, and Italian seasoning. Simmer for 30 minutes. (taste and salt/pepper as needed)
3. Add noodles, and simmer for 5 more minutes (or per noodle package).