Honestly, there’s nothing really exceptional about this recipe, except that it works. I don’t make my own bone broth or my own noodles or anything. But, if you want a solid go-to chicken noodle soup recipe, this is the one. It’s really easy, and when Miss G gets a bit older, it’ll be a good one for her to help me with. I tend to make my chicken noodle soup more stew-y than soup-y, so bear that in mind.
- Chicken Breasts (I use frozen) - 2
- Box of chicken broth
- Water, as needed
- Carrot, large
- Celery stalks, 2
- Seasoned salt – 1/2 tbsp
- Pepper – 1/2 tsp
- Garlic powder – scant 1/2 tsp
- Package of egg noodles
Take a large pot and put in the chicken breasts and chicken broth. Add water as needed until chicken breasts are covered. Simmer chicken breasts until cooked through (for frozen, I leave it for about an hour). Chop carrot and celery. Remove chicken breasts. Add vegetables and seasonings to broth. Shred chicken and add back to broth. Bring to a boil. Add in desired amount of noodles. boil noodles according to package directions. Turn off heat and let set 10-15 minutes, stirring occasionally.