Homemade Chicken Noodle Soup
Recipe type: Soup
  • 1.5 - 2 lbs of chicken breasts
  • 2 bags of egg noodles (we prefer Inn Maid Noodles)
  • Celery, chopped (add in your preferred amount; we like about a cereal bowl worth)
  • Carrots, chopped (ditto to the celery note)
  • Chicken Soup Base (we use L.B. Jamison's Chicken Soup Base)
  1. Fill your pot with water and drop in your chicken.
  2. Boil until chicken is white and cooked through.
  3. 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 chop up enough veggies to fill a larger cereal/pasta bowl.
  4. After the chicken has cooked through, take it out of the pot and allow to cool slightly before cutting into the chunk size that you prefer. (Important -- don't get rid of the water that the chicken has been cooking in! Just set it aside because you will add everything back into it.)
  5. Put all the veggies and chicken back into the pot, and add in the noodles as well. Just follow the directions on the noodle package for how long to boil the noodles.
  6. At this point, I usually add in a couple of decent sized spoonful of the soup base. If it's not enough once the soup is done, just add more.
  7. Once the noodles are done, I add in more water, if too much as boiled off. I like to have a full stock pot, as long as I'm doing the work.
  8. It's time to do some tasting! At this point, I just taste and decide if I want to add more soup base or not.
Recipe by Real Life at Home at https://www.reallifeathome.com/homemade-chicken-noodle-soup/