Homemade Chicken Noodle Soup

Feeling badly that I cannot just pop over to your house and bring you a nice big container of steamy, homemade chicken noodle soup….  🙁  But you live in Michigan, and Florida, and Texas, and Colorado, and South Carolina.  So this recipe and my prayers for your healing will have to suffice, my friends!

Chicken Noodle Soup truly is good medicine!  Raise your <sanitized> hand if you agree!  And truly so easy to make…lots of variations, too.  Here is my “Not from a Box, Nor from a Can” Homemade Chicken Broth recipe to start with.  Even just the aroma of this simple broth wafting through your home is going to make you feel a teeny bit better!

Homemade Chicken Noodle Soup  (makes 2+ quarts, approximately 4 servings)

Ingredients:
1 tablespoon butter
1/2 medium sweet onion
2 small carrots, peeled
1 stalk celery
1 (or more!) tablespoon chopped garlic (I use jarred)
2 quarts of your amazing Homemade Chicken Broth
1+1/2- 2 cups (or so) of chicken bits
6-8 ounces egg noodles (we use gluten free noodles)
2 tablespoons chopped parsley

Directions:

• Melt the butter over medium heat in a 3-4 quart sized saucepan.
• Slice the onions, carrots (diagonally is nice), and celery into 1/4-inch-thick pieces and add to the pan.
• Cook until the onions are translucent—about 7 or 8 minutes.
• Add the chopped garlic and cook, stirring constantly, for an additional minute.
• Pour in the broth; cover the pan and bring to a boil.
• Reduce heat and simmer the soup until the vegetables are almost tender approximately 30-45 minutes.
• Increase heat back to medium and add in the desired amount of chicken along with the egg noodles; bring back to a boil and simmer ‘til the noodles are tender—about 10 more minutes.
• Carefully taste for seasoning, adding salt and pepper if necessary.
• Sprinkle with chopped parsley and serve hot. Enjoy!

♥  ♥  ♥  ♥  ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

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