Chicken Noodle Soup
You can make chicken noodle soup in about an hour, just the way you remember it when you were a kid at Grandma’s house!
A picture of our “homemade” Chicken Noodle Soup boiling on the stove tonight:
On a nice cold blustery day there’s nothing better than a big bowl of chicken noodle soup with freshly grated cheese on top! The smell permeates throughout the house, and after you eat it you’re full for the rest of the night. There’s always some leftover for the next day – and it’s a very satisfying meal. Why else would they have so many “chicken soup for the soul…” books? It may take an hour to make this, but most of that is cooking time. You can easily go and do something else while it cooks, and prep time is less than 10 minutes.
Ingredients you’ll need for “Chicken Noodle Soup”:
- 5-6 boneless skinless frozen chicken tenders or 3 boneless skinless chicken breasts
- 2 cans chicken broth
- 3 celery stalks
- 1/2 large vidalia onion
- 5 medium to large carrots
- 6 cups water
- 2/3 of a 16oz bag of Wide Egg Noodles
- fresh shredded mozzerella or parmesan cheese
- Italian Seasonings
- Garlic Powder
- Salt and freshly ground pepper
In a 4 qt stockpot add the 2 cans of chicken broth and 6 cups of water. Place the frozen chicken directly into the broth and put the stockpot on the stove on high. Rinse the celery and dice (I usually like to take the middle of the celery with all the leaves the “heart”), place in stock pot. Dice 1/2 large Vidalia onion and place in the pot. Peel 6 carrots, slice in half lengthwide, in half again, then slice each in 3 sections the opposite way making little carrot sticks and place in pot. Add the 2 tbsp Italian seasonings, 1tbsp garlic powder, 1tbsp salt, and 2 tbsp fresh ground pepper to the pot. Stir and leave burner on high until it boils. Once it boils turn down to medium and set your timer for about 40 minutes.
Do not cover the pot, this way the liquid “reduces” over time a bit. At the 40 minute mark check the carrots – they should be so soft that they break right apart with the edge of the spoon. If they’re ready add the noodles to the pot and stir. If not, cook about 10 more minutes and then add the noodles. The noodles only need to cook about 10-12 minutes. You’ll know they’re done with they start to rise to the top – test one and make sure it’s tender. Stir occasionally so the mixture doesn’t stick to the bottom of the pan.
Turn the burner off when it’s done. Immediately serve up bowls of the chicken noodle soup, and shred fresh mozzerella or parmesan cheese over the top. Then serve! We usually get either a ball of authentic fresh mozzerella in the cheese section of the deli and grate fresh over the soup, or a block of fresh parmesan and grate right over the steaming soup freshly served in the bowl! This is great with big crusty croutons or day old fresh bread as well! I hope you like it as much as we did for dinner tonight!
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