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Wednesday, December 8, 2010

[the best chicken noodle soup in the whole wide world]


mmm, you're gonna want a bowl full of this!


this soup is our family's favorite!  my mom makes it this way and it is oh so delicious!
nothing tastes better than a bowl of this goodness on a cold winter's night.

the best chicken noodle soup in the whole wide world
note: these are not exact measurements.  it is very forgiving.

• a couple large handfuls of baby carrots, rough chopped into bite sized pieces (thirds)
• one onion, chopped small
• 3 stalks of celery, rough chopped 
• 1/4 cup butter
• salt & pepper to taste
• 1 tablespoon dried parsley 
• 1 bay leaf
• 3 large chicken breasts, trimmed or whole whole *rotisserie chicken
• 8 cups of water
• approx 8 tsp chicken bullion (may want to add a little more depending on your taste)
• three large handfuls of dried country egg noodles (i buy mine in a big bag at costco)

combine first five ingredients and sauté in a large pot.  cook for 1-2 minutes until onion is almost transparent.  do not overcook veggies-they continue to cook with the noodles & chicken.  add water, appropriate amount of bullion, bay leaf and parsley.  bring to a boil.  add noodles and chicken breasts.  return to a boil.  cook for 8-10 minutes checking on chicken (do not overcook).  When chicken is thoroughly cooked, remove and dice.  return to soup and continue to cook until noodles are ready.
*if using a rotisserie chicken, just heat until warm, remove from stock pot and pull chicken off the bones and add to soup.

serve with hot rolls!