Chicken Noodle Soup
Chicken noodle soup reminds me of a “Mom hug”. That hug you get from your mom, that only she can give, and that somehow conveys to you that everything is going to be okay. Both warm the soul and comfort you like nothing else. As the days get colder, shorter and darker here in Minnesota, I thought everyone could make some comfort food to let us all know everything will be okay.
Remember that chicken bone broth we made a couple days ago! All you need to do is take a portion of that broth, add some of the chicken that you used to make the broth as well as some vegetables, pasta and… wholla! You have homemade chicken noodle soup!
Doesn’t it make you want to just cuddle up on the couch with a blanket and good movie? If you have never made chicken noodle soup before, now is the time to start. You really don’t know what you are missing. The store-bought version(s) really don’t hold a candle to what you could create in your own kitchen. Now go make some!Print
- 10 cups of chicken broth
- 4 cup cooked chicken
- 2 large carrots, sliced
- 3 celery stalks, sliced
- 1 yellow onion, chopped
- 1 bay leaf
- 1 pkg of wide egg noodles
- Heat chicken broth on large stewing pot. Add cooked chicken, chopped onion and bay leaf. Simmer about 20 minutes. Add carrots and celery. Simmer another 15 minutes or until the carrots are just tender. Add egg noodles – approximately 2-3 cups, depending upon your preference. Cook per package instructions. Serve immediately so noodles do not get soggy. Freeze remaining soup for another cold, winter day!