Chicken noodle soup is often a staple when you’re feeling ill, fighting a cold, or just outright looking to warm yourself up from the cold weather. I have the ultimate recipe for Chicken Noodle Soup, and I’m sure you’ll never buy the canned version again.
This recipe can be cut down for a small group, or doubled (tripled even) if you’re feeding a crowd. For myself, I always follow the recipe below and individually freeze portions to use later.
Ultimate Comfort Chicken Noodle Soup
48oz. Low Sodium Chicken Broth
Family Size can of Cream of Chicken Soup (or 2 small cans)
5 1/2 Cups water
2 1/2 to 3 Cups of cut carrots
2 1/2 to 3 Cups of cut celery
3 Bouillon cubes
3 to 4 Chicken breasts cooked and shredded
1 Tbsp. Oregano
1 Tbsp. Dried Parsley
Salt and Pepper
4 Bay Leaves
2/3 Bag of Amish Egg Noodles
- Combine chicken broth, cream of chicken soup and water on the stove in a large pot. Start bringing it to a boil. I always remove the chunks of chicken that are in the cream of chicken soup at this point, but its not necessary. Then add the chicken bouillon.
- Once the broth is boiling add your cut vegetables, oregano, parsley and salt and pepper to taste.
- Once your cut vegetables are tender and soft, add in the shredded chicken and egg noodles. You can always make your own noodles, but I absolutely love the Amish egg noodles that you can find at any local grocer.
- Once noodles are stirred in, bring stove down to a medium heat and top the soup with the bay leaves to simmer until noodles are fully cooked. If soup is too thick, you can add more chicken broth or water to pot. My household really likes is chunky.
- Serve alongside some warm homemade rolls and enjoy.
This has been a huge hit with my friends and family for many years, so I really hope you enjoy it.