Thursday, December 15, 2011

Homemade Chicken Noodle Soup

Picture to be added later

  • 5 cups of medium egg noodles
  • 12 cups of chicken broth
  • 4 1/4 cups of water
  • 1 chicken bouillon cube
  • 1 teaspoon of vegetable oil
  • 1 teaspoon of poultry seasoning
  • 1 1/2 teaspoon of salt
  • 2 packages of frozen vegetables or 1 cup onion, 1 cup chopped celery, 1 cup carrots
  • 1/3 corn starch
  • 3 medium chicken breast
  1. Boil water in a large pot add a pinch of salt.  
  2. Once water is boiling add vegetable oil and egg noodles and boil for 8 minutes then drain the noodles.
  3. Cook chicken breast and then chop or cut into pieces.  (I used my George Foreman Grill.  I love using it and it only takes 9 minutes to cook chicken breast perfectly.  I can do this while the noodles are cooking.
  4. In another large pot combine chicken broth, salt, 4 cups of water, chicken bouillon cube, and poultry seasoning to a boil.
  5. After the broth mixture comes to a boil add veggies; reduce heat, cover and simmer for 15 minutes.
  6. In a small bowl mix 1/4 cup of water and the corn starch.   Slowly add to the soup once the 15 minutes of simmering has completed.
  7. Stir in noodles and chicken and simmer for 5 minutes.

This makes a lot of soup.  We typically freeze half of the soup if everyone is not home to eat with us.  Everyone is all 8 of us. 

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