Chicken noodle soup is the cure-all for every mood. Are you cold? Eat chicken noodle soup. Are you sick? Chicken noodle soup. Going through a break-up? Girl, get ya a man to make you this chicken noodle soup.
See, it cures everything. I’m totally kidding. But I can only imagine that this hearty, creamy chicken noodle soup would cure my heart if it was broken, because it cures everything else.
My kids love this and boy, is it amazing for leftover night.
Chicken Noodle Soup
I like to boil my own chicken breast with chicken bouillon, then use that as the chicken broth.
In a large stockpot, combine 1 cup diced celery, 1 cup sliced carrots, 1 cup sliced onions with 7 cups chicken broth. Season with 1 teaspoon salt, 2 teaspoons poultry seasoning, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder. Cook until vegetables are tender.
Once vegetables are tender, add about 2/3 of a 16 oz. package of egg noodles. Simmer until noodles are cooked.
Add cooked and diced chicken breasts and 1/2 cup of heavy cream. Allow chicken to heat thoroughly and adjust seasonings if needed.
Serve with crusty bread or with saltine crackers.
- 2-3 chicken breasts, cooked and diced
- 1 cup celery, diced
- 1 cup carrots, sliced on the diagonal
- 1 cup onion, sliced
- 7 cups chicken broth
- 1 teaspoon salt
- 2 teaspoons poultry seasoning
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2/3 of 16 ounce package egg noodles
- 1/2 cup heavy cream
- To a large pot, combine celery, carrots, onion, chicken broth, and spices. Bring to a boil and cook until vegetables are tender.
- Add egg noodles and cook according to package directions.
- Next, add diced chicken and heavy cream. Bring mixture back up to a simmer and allow chicken to heat back up. Adjust for seasonings if necessary.
- Serve with crusty bread or saltine crackers.