CHICKEN NOODLE SOUP

I'm sure all of your mothers and grandmothers have all told you that chicken soup is good for the soul. Nothing helps soothe a nasty cold than a hot bowl of homemade chicken noodle soup. I remember all throughout growing up my mom standing in the kitchen making us kids a huge pot of homemade soup. There was really nothing like it. The soup would last a few days and my sister and I would have bowl after bowl, for both lunch and dinner meals. I truly have fond memories when it comes to this simple but comforting soup. It naturally became a must have in my household once I got married, and since then every fall and winter season I make it for my husband and me. This will be a definite tradition at our house for years to come.

Makes 6-8 Servings

Ingredients:

  • 2 quarts or 8 cups of chicken stock
  • 2 large carrots, peeled and sliced
  • 3 ribs of celery, sliced
  • 1 small onion, chopped
  • 2-1/2 cups of shredded cooked chicken (poach in another pot or use shredded pre-made roasted chicken)
  • coarse salt and freshly cracked black pepper
  • 1-1/2 cups egg noodles or spaghetti, broken into thirds
  • 1 cup frozen green peas
  • handful of chopped fresh parsley

Bring the chicken stock up to a boil, add in the carrots, celery, onion and cook for 2 minutes. Then add in the shredded cooked chicken, and season the soup with salt and pepper.

Once the chicken has heated through, add in the egg noodles or spaghetti and cook uncovered for a good 8 minutes. Add in the frozen green peas at this point and the chopped fresh parsley and turn the heat right off. Serve warm.


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