This is a recipe for homemade chicken noodle soup that my mother created. It has a really fresh, savory, home-cooked taste, and the total time to make it is only half an hour – a prep time of 10 minutes and a cook time of less than 20. It’s almost as quick as a can of soup, and so much more delicious. The trick to this one is that you cut up the chicken into bite size pieces before you cook it – that way each piece cooks into one juicy little morsel.
Chicken Noodle Soup
Prep time: 10 minutes. Cook Time: 17 minutes.
- 1 large chicken breast
- 32 ounce package of chicken broth
- 2 cups chopped carrots
- 2 cups chopped celery
- 2 cups chopped white onions
- 1 1/2 cups wide egg noodles
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon butter
If you make your own chicken stock and have some on hand, you can certainly use it. If not, I like the flavor of the Swanson “100 Natural” Broth. I don’t like the low sodium version because it’s flavorless. Instead, I use the regular version just add very little table salt to the recipe. It does need some salt for flavor.
1. Cut the chicken breast into 1/2 inch cubes. Sprinkle them lightly with salt and ground black pepper. Cover it and put it in the refrigerator for now.
2. Clean and chop the carrots, celery and onions.
3. Put the butter in a large sauce pan and add the chicken cubes. Brown for 5 minutes, turning the pieces so they brown evenly.
4. Pour two cans of chicken broth into the pan and bring to a boil.
5. Add the chicken cubes, onions, celery, carrots, salt and black pepper. Return to full boil and then immediately reduce the heat to a low boil and let it cook for 5 minutes.
5. Add the noodles and return to a medium boil for 7 minutes.
And serve! That’s it. It’s very filling, so you can serve it with just some nuts, crackers and fruit, as pictured above, and you’ve got a full meal.
Originally published Jan. 27, 2014