Home > I ♥ Food > Chicken Noodle Soup

Chicken Noodle Soup

November 8, 2009 Leave a comment Go to comments

My grandma and I used to make this every time I visited. She would always ask what I wanted for lunch and, invariably, I would always respond “Chicken Noodle Soup!” It got to the point where she would keep a supply in her deep-freeze.

When Andrew returned home from a weekend up North hunting, I thought it would be nice to have a light, healthy, warm meal prepared for him. Turns out he was anything but hungry when he got home, but I still got to enjoy it.

Homemade Chicken Noodle Soup
2 chicken breasts, cooked and cut up into cubes
8 cups water
8 bouillon cubes (chicken, obviously)
2 1/2 cups uncooked egg noodles

1. Cook chicken using whatever method you prefer. (I boiled it it water over the stove.

2. Over the stove, bring 8 cups of water to a boil. Meanwhile, cut up carrots and celery. (You can use as much or as little vegetables as you wish, just make sure they are all relatively the same size and thickness)

3. Once water comes to a boil, add the bouillon cubes. Once dissolved, add the vegetables and pasta.

4. Let cook for at least as long as the time on the package of egg noodles, but feel free to cook it for longer. I think I let mine cook for30-45 minutes. Just be sure not too cook it for too long otherwise the noodle will turn to mush.

5. Add the chicken at any point, but at least 5-10 minutes before you are ready to take it off the stove.

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