Easy Chicken Noodle Soup Recipe
It was cold and dreary out today, so I asked my husband if he wanted me to make chicken noodle soup. He said "yes" right away and didn't hesitate, so it was a done deal! I had everything to make the soup and started to clean celery and onions. It tastes better than canned soup any time - at least my family thinks so! :) You can use less carrots if you like, but my family loves lots of carrots in soups. We also like the fine noodles instead of the wide or medium size, but you could use whatever you like.
Here's my recipe.
1 - large (12.5 oz.) can of chicken breast
1 - large bag of fresh carrots - sliced
4 - stalks of celery - chopped or cut in small pieces
3 - medium onions - chopped or cut in small pieces
About 1/2 to 3/4 - bag of fine noodles
1 - tbsp.salt
Get a large kettle and fill with about 3 quarts of water. Open can of chicken breast and drain liquid. Shred the chicken so it's not in such big chunks. Place in kettle, along with the celery and onions that have been cleaned and chopped. Add salt and pepper. Bring to a boil and then reduce heat and simmer for about an hour or until the vegetables are tender.You can add a little more water if you like because it boils away as it cooks. Add carrots and cook for another half hour or until they are cooked. At the end you add the noodles.They only have to cook about 5 to 7 minutes or so. It depends if you like thick or thinner soup, but we like it thick so I add about 3/4 of the bag of noodles.