There is nothing in life like a bowl of Homemade Chicken Noodle Soup! Especially when you are fighting a cold like we are. Hence my lack of posting in the last few day. This is a house favorite! If you use a full recipe of noodles and a baked whole chicken you will have plenty of left overs to have for lunch or to freeze.
Enjoy!
1 recipe Chicken Stock. I used a baked chicken carcase with all the meat removed off the bones and place aside for later and add 1 jalapeno to the recipe. If the stock is to spicy just add more water when done. Ginger is my other secret ingredient.
1 recipe Homemade Egg Noodles. Of course you could use store bought but I have started to spoil my kids and this of course lights up their faces with home noodles and hubby too! I added just a pinch of aluminum free baking powder to the flour with salt when I make the noodles for soup. It makes them a little lighter.
Bring stock to a boil. Add Noodles,1 pound of carrots, 6 stalks of celery, 1 whole cooked chicken shredded/deboned and some fresh parsley and you have delicious homemade chicken noodle soup! Enjoy!
INGREDIENTS:
- 10 cups Homemade Chicken Stock
- 1 pound Homemade Egg Noodles
- 1 pound Carrots, Diced
- 6 stalks Celery, Diced
- 1 whole Chicken, Deboned and Shredded
- 1 handful Parsley, Chopped
- Salt and Pepper, To Taste
INSTRUCTIONS:
- Bring chicken stock to boil and add noodles, celery and chicken.
- Cook until carrots and noodles are tender about 20-30 minutes.
- Remove from heat and stir in chopped parsley.
- Add salt and pepper to taste.
