By Angie ~ Many Little Blessings | Leave A Comment
This is a fabulous recipe to make for large groups! It’s also great if you know a family with a new baby — I was able to make this pot up and take a little over half to a family having their sixth baby, and then a little under half for us.
This recipe is not an exact science, so you may decide to put in more of something and less of another thing. I made this one in a large (12 quart) stock pot. So, you may need to adjust for a smaller pot.
If you are a very visual person, please visit Many Little Blessings for the full pictoral posting of this homemade chicken noodle soup recipe.
Ingredients (can be halved for smaller amounts):
- 1.5 lbs of chicken breasts
- 2 bags of Inn Maid noodles (my Mom says these are the best, so that’s what I use too!)
- Celery
- Carrots
- Chicken Soup Base (we use L.B. Jamison’s Chicken Soup Base — very good and worth looking around for!)
- Shhh…I also added in two cans of Campbell’s Double Noodle Chicken Noodle Soup at the end (just because….well…I wanted to)
Directions:
1. Fill your pot with water and drop in your chicken. Boil until chicken is white and cooked through. At that point, take it out of the pot and allow to cool slightly.
2. While waiting for the chicken to cook in the boiling pot, chop up your carrots and celery. Chop up as much as you want! For the large stock pot, I chopped up enough veggies to fill a cereal bowl.
3. Once the chicken has cooled just a bit, chop it up! You can judge what size chunks of chicken you would like for your soup. We like nice sized chunks of chicken in ours.
4. Put all the veggies and chicken back into the pot, and add in the noodles as well. Just follow the directions on the package.
At this point as well, I usually add in a decent size spoonful of the soup base. (Because I planned on adding in the Campbells soup at the end, I didn’t add a ton of soup base.)
5. Once the noodles are done, I add in more water (I like to have a full stock pot, as long as I’m doing the work), as well as stick in that Campbell’s soup. Then, it’s time to do some tasting. At this point, I just taste and decide if I want to add more of anything (soup base, salt, etc).
ABOUT Angie ~ Many Little Blessings
When Angie isn't busy doing all the things that a busy homeschooling Mom of three kids tends to do,{read more}
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This makes me laugh! I guess you made it in your home but this is hardly a from-scratch homemade recipe. At least make homemade noodles! They’re so quick and easy and cook way faster than packaged.
Jenna — I never said it was “from scratch,” or else you’re right — this would be misrepresenting the article. Glad that it gave you a laugh, but not everyone has the opportunity to homemake noodles, so this recipe gives them the opportunity to the gals who would be likely to just open a can and add water to having the chance to make soup without the time commitment of making it completely from scratch.