Ingredients:
1 cup carrots (sliced thin)
1 cup celery (sliced thin)
½ large onion (chopped)
2 cloves garlic
½ pound chopped cooked chicken
2 cups chicken broth
6 cups filtered or purified water
2 Tsp. Italian Seasoning
Salt & Pepper to taste
12 oz noodles (egg or elbow)
Directions Stove Top:
Place all ingredients in large stock pot except the noodles. Bring to boil, then reduce heat and simmer for 25 minutes before serving. Add noodles the last 10 minutes so they don’t get too soggy.
Directions Slow Cooker:
Place all ingredients in slow cooker except the noodles. Cover and cook on low for 8 hours or on high for 5 to 6 hours. Stir in egg noodles 25 minutes prior to serving.
Notes:
- Yields 8 to 10 servings
- You can place whole chicken breast in soup. Thirty minutes before serving remove chicken from slow cooker to shred, then return to the pot.
- You can serve with crackers, corn bread, or biscuits.
- If you want a creamy chicken noodle soup, you can add ½ cup heavy cream and 3 Tbs. cornstarch.
We’ve known several families that have had some type of ailments over the past couple months. I’ve been making a lot of homemade chicken noodle soup for friends and family. Personally, our household has been dealing with bronchitis over the past couple weeks. This the main reason I haven’t been on the computer much lately.
I typically keep all these ingredients on hand so it’s simple for me to whip a batch of soup up for whatever the need may be. Why? Because my mom always made sure carrots, celery, onions, and noodles were some of the staple ingredients stocked in our house growing up. Turns out that even science is now agreeing that chicken noodle soup is good for you when your sick. About time they come around. : )
