I’m on a mission to make a really good homemade chicken noodle soup. This is recipe #1: My version. I have yet to try to make the version my mom does. This one is loosely inspired by hers as I used egg noodles instead of a pasta-type noodle. But her version has potatoes while mine goes for the onions, celery and carrots. Do note that this isn’t a very brothy-soup. It’s meant to be pretty thick and hearty. I’m very happy with it!
Jayme’s Chicken Noodle Soup
5 cups of water
5 chicken bullion cubes
1/2 tsp pepper
2 tsp parsley flakes
1 tsp dried thyme
2.5 cups cooked, shredded chicken
1 package (12 oz) egg noodles (frozen)
1 cup carrots, chopped into bite sized pieces
1 cup celery, chopped into bite sized pieces
1/2 cup diced onion
You can make the cooked chicken however you want to. You can even buy a rotessire chicken from the store. I had roasted one just for this purpose using Pioneer Woman’s instructions here. I did a 5 pound chicken and was able to get enough meat to: snack on, 2 batches of this soup, and a couple of sandwiches. And it was quite fun to do!
Onto the soup.
1) In large pot, add carrots, celery, water, parsley, thyme, pepper, boullion cubes. Bring to boil.
2) Add noodles, onions, chicken. Bring to boil again.
3) Put lid on, reduce heat and let simmer 20 minutes til noodles are cooked.
Enjoy! This made probably 5-6 bowls of soup for us. But we also ate the soup with sandwiches, so we didn’t have the world’s biggest bowls. I stored the leftovers in canning jars. When I re-heated it, I did have to add a bit more water as those noodles really soak it up!