This is nothing like the canned version you buy at the store. This is made from ingredients you can pronounce and tastes soooo much better. You can make it on the stove top or the crock pot. (I have included a how-to for both.)
- 8 c. homemade chicken broth
- 3 c. uncooked wide egg noodles
- 1 lb. shredded chicken (I use breasts or thighs)
- 3 carrots, cut into small rounds
- 2 ribs of celery, chopped into small pieces
- 1 bay leaf
- 1 T. olive oil
- 1 T. dehydrated onions
- 1 T. + 1 tsp. Italian seasoning
- 1 tsp. sea salt
- 1/2 tsp. pepper
- 1/2 tsp. minced garlic
Stove top directions:
In a large pot, heat up your olive oil and then saute the onions, carrots and celery for about 5 minutes or until the carrots are tender. Stir in the rest of the ingredients, except for the noodles. Turn the heat down to medium-low and cook for 10 minutes. Turn the heat to high and stir in the noodles. Cook for 5-7 minutes or until the noodles are tender, being sure to stir occasionally. Once the noodles are tender, remove the bay leaf and serve.
Crock pot directions:
Put all of the ingredients, except the chicken, noodles and the oil (oil not needed for this method) into the crock pot. Stir well. Turn on the crock pot to high and cook for 4 hours. After 4 hours, remove the bay leaf and add in the chicken and noodles. Allow to cook for another 30 minutes or until the noodles are tender. Serve and enjoy.
If you prefer a real creamy chicken noodle soup, you can add in 4 tablespoons of heavy cream.
Some of our other favorite homemade soup recipes include: our Ultimate Potato Soup recipe, our No Soak 15 bean soup recipe, and our Southern Ham & Beans recipe. All are so good. Which is your favorite? Be sure to let us know in the comment section below.
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