I'm going to be very biased on this recipe as it is the only chicken noodle soup that I've tried. But it is so fantastic and easy that I feel I don't need to try any others!
I stayed with the main ingredients, just did them a little differently. We don't eat onions in our house but like the flavor it brings so I use onion powder. Also, I completely skip the saute part, I just cook the celery with the carrots.
I use 4 frozen chicken breast, put those into the pot adding the spices, bouillon and water, put to medium heat. When the chicken is soft enough I cut into chunks and add back to pot. Then I put in about 2-3 cups cut carrots and the celery and simmer about 10-15 min. longer. When veggies are aldante I bring the pot to a boil and add the egg noodles. I don't use the short fat ones but some that I got from Costco that are longer and more narrow. I cook for the lowest time recommended on the noodle package.
This soup is just as awesome as left overs, that's why I make so much. When you go to heat it the next day there may not be as much liquid as the noodles will take in more, but if you have good type egg pasta the noodles will hold fine. To make more liquid just figure how much water you want to add then add the spices and bouillons accordingly and heat together, turns out great!
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I'm going to be very biased on this recipe as it is the only chicken noodle soup that I've...