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Chicken Soup

Chicken Soup
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If you need a little something to warm up your spirits today, this is the soup for you. This soup tastes best if the chicken is allowed to simmer slowly for about 2 hours. It smells like heaven while it’s cooking away….it’s a great meal to make on a day you are hanging out at home cleaning out the pantry, hanging out at home doing laundry, hanging out at home scrubbing toilets, or hanging out at home reading a book. Raise your hand if you would prefer reading the book to any of the other choices. Go ahead, I won’t tell anyone. You know I’d prefer a good book to the laundry any day of the week!
Stop by tomorrow and check out my best White Bread recipe. This chicken soup and white bread combo have been a standard around here for years. See you soon!
Chicken Noodle Soup
Time: 20 minutes hands on, 2 hours simmering
Yield: about 10 servings
Recipe adapted from MyDearMother
1 large pot of hot water
4 chicken breasts
12 cubes bullion, or 12 teaspoons
1 t celery seed
3 bay leaves
1 onion, chopped
5 large carrots, chopped
1 family sized package Grandma’s Egg Noodles
Salt and Pepper to taste
                                     
1. Place the chicken, bullion, celery seed, bay leaves and onion in your large pot of water. I usually add about 1 t salt and 1/2 t ground pepper as well.
2. Bring to a boil, reduce heat to medium low and let the old girl simmer for about 1 1/2 hours.
3. Take the chicken out of the pot shred it up with a fork, and put it back in the broth.
4. These egg noodles can be found in the freezer section next to the Rhodes dough. Take them out of the freezer and stick a fork into the sack in a couple different spots. Microwave for 1 minute. When you open up the sack, the noodles will be slightly stuck together. Break them up as much as you can and add to the soup.
5. Add the carrots and turn up the heat until you have a rolling boil.
6. Cook until the noodles and carrots are done. About 10 minutes.
7. Taste the soup before you serve it. Add more bullion or salt and pepper if you need to. 
                           


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17 Comments

  1. 1
    January 4, 2010 at 1:33 pm

    Oh I can just taste this on a cold winter's night. I'll copy this into my recipe folder. Thanks.

    Hugs,
    Chris

    • 2
      February 7, 2014 at 8:12 pm

      I love pink tile too! Great photo, pretty white folewrs.It must be wonderful to now be close enough to spend time with your Mom!Loving where you live gives you a sanctuary!Have a great weekend.

  2. 3
    January 4, 2010 at 3:54 pm

    Perfect soup weather. I want to try those noodles for my next chicken soup. Thank you for linking up to Menu Plan Monthly, I hope you keep coming back every month.

  3. 4
    January 5, 2010 at 2:09 am

    oh, yum! Looks like restaurant quality! Is it sad that the noodles alone make my mouth water?

  4. 5
    January 5, 2010 at 1:10 pm

    Sounds delicious. It's been a while since I have had some good chicken soup.

    Visiting from SITS

  5. 6
    January 5, 2010 at 5:38 pm

    I made this soup last night. It was easy to prepare and so yummy! My husband is not a big soup fan but he loved this. Thanks!

  6. 7
    January 6, 2010 at 1:19 am

    It was perfect. Just ate it tonight for dinner. Thanks Jamie!

  7. 8
    January 6, 2010 at 1:58 am

    Lovely! If you have more time, you can put a stewing chicken in a crock pot with the water and let it simmer all day. Then remove the chicken, pick off the meat, and return the meat to the water along with your other ingredients and simmer some more. Stewing chickens are very inexpensive at the farmer's market, and very healthy.

  8. 9
    January 7, 2010 at 7:58 am

    Jamie–we make a similar version in our family that we call homemade noodles (sometimes with real homemade noodles!) Our favorite part of the dish–we serve it over mashed potatoes! Talk about conmfort food!

  9. 10
    May 12, 2011 at 8:05 pm

    this was SOOO GOOD!!

  10. 11
    Abby
    November 5, 2011 at 2:35 am

    Just started reading your blog and I love it. Thank you for sharing with all of us! Wondering how this would be if I wanted to use stock or broth? Would I just fill the pot with it instead of water?

  11. 12
    November 6, 2011 at 3:14 pm

    Hi Abby,
    Stock or broth would work well. Just decrease the ammount of bullion you use. Taste it once the chicken has cooked through and add more bullion if needs be. Good luck!
    ~Jamie

  12. 13
    Anonymous
    December 16, 2011 at 3:13 pm

    can I make this in the morning and put in the fridge and reheat for dinner?

  13. 14
    December 16, 2011 at 3:57 pm

    Anonymous,
    You can indeed make it ahead of time. Put it in the fridge and reheat…or it's even better if you make it and then transfer it to a crock pot to keep in warm throughout the day. Good luck!
    ~Jamie

  14. 15
    Candee
    September 30, 2013 at 2:10 pm

    About how much water do you use?

  15. 16
    Rebecca D
    December 13, 2013 at 1:47 pm

    I made this for dinner last night and will be adding it to my rotation for winter meals. Thanks, Jamie!

  16. 17
    Lauren
    February 2, 2015 at 12:18 pm

    Approx how big is your large pot and how much water?

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