OLD SCHOOL CHICKEN AND EGG NOODLE SOUP

 

  • Cooking Time: 15
  • Servings: 4-8
  • Preparation Time: 20

Ingredients

  • 1 lb. chicken breasts (boneless skinless work best)
  • 3 cups chicken stock (homemade is always the best!!)
  • 2 large carrots chopped
  • 2 stalks celery chopped (use the leaves too they are yummy!)
  • 1/2 large onion chopped
  • 1 tsp dried basil
  • 1/2 tsp dried oregano
  • salt and pepper to taste.
  • 1/2 large bag of egg noodles
  • water

Directions

  • Bake chicken at 350 degrees until cooked thru (season it before hand if you wish)
  • Cut chicken into bit sized pieces
  • pour chicken stock into a pot and heat on medium heat until it simmers
  • Add veggies
  • **If it doesn't look like enough liquid or you're feeding a lot of people you just add water until you get the amount you're looking for**
  • Add egg noodles
  • Once egg noodles are cooked (which usually takes about 10 minutes)
  • add chicken and seasonings.
  • Voila! Chicken Noodle Soup!
  • You can adjust this of course to suit your own taste but this is what I've found works best for me.

Notes

I HATE canned chicken noodle soup, I looked at it and always thought "I can do WAY better than this crap!" So...I did.

Categories: Soup 

Weekly Recipes and Cookbook Contests!

Need Inspiration? Click Here→Thank
You
Never Miss a Recipe! Sign Up For Our Emails!