Sometimes the simplest foods are the best foods. I remember my mom making this simple chicken noodle soup for my sister and me after we got back from school on the coldest days in the winter. We would sit by the fire in our living room, slurping rather loudly, talking about what we each had experienced that day.
And to this day, whenever I catch a whiff of chicken noodle soup, I am immediately transported back to that spot on our living room floor, listening to my mom tell stories about how her mother had made the very same soup for her when she was younger.
Now, the cold weather is coming, and it’s about time to start creating more memories by the nice, warm fire.
(And I had my mom send me her recipe, which she got from her mom! Generational cooking brought straight to you!)
So, soup up!
What You Need:
- Whole cut up chicken or 3 bone-in chicken breasts
- 3 cans chicken broth
- 1/2 onion cut up in big pieces
- 4-5 stalks celery chopped
- 3-4 carrots chopped
- Noodles (I use Reames, which you can usually find in the frozen section of the grocery store)
What You Do:
- Rinse chicken and place in large stockpot.
- Add all 3 cans of chicken broth and add water just until it covers the chicken completely.
- Put in onion and salt and pepper in whatever amounts you like.
- Cover and bring to a boil.
- Boil for about 45 minutes to an hour.
- Make sure all chicken is thoroughly cooked.
- Take out chicken and place in a bowl.
- Using a wire strainer, strain the broth and discard the onions. (Note: I like to strain my broth twice just to make sure all the little particles are out. I also wash my stockpot if I'm using the same pot in which I cooked the chicken.)
- With the broth all strained, add the chopped carrots and celery to the broth and boil for about 10-15 minutes or until the vegetables are tender.
- Turn off heat.
- In a separate pot, cook noodles according to the package directions.
- Once chicken is cooled tear apart into bite size pieces and add chicken and drained noodles to chicken broth.
- Stir and Enjoy!