Nothing is better when your sick, or even when you just want to enjoy something home cooked & comfortable. Which for the past two days have been perfect since i’ve been harvesting a good o’l fashioned cold. This soup so far is my favorite, because, it’s the most involved soup I have made. Most soups that I cook are all crock pot, which I’m sure you can do with this as well. You can freeze the leftovers of this soup, which (from experience) doesn’t lose any of the flavor.
Servings: 8 to 10 servings
Prep Time: 25 min
Cook Time: 1 hour
6-7 cups chicken stock & 2-3 cups water. Adjust as needed. My family LOVES the chicken stock.
1 onion, peeled and diced
1 cloves garlic, minced
2-3 cups cooked chicken, cut up into chunks. I’ve used rotisserie chicken, which gives it a different taste, if your into that.
1 -2 teaspoon Italian seasoning
kosher salt and pepper to taste
1 1/2 cups sliced carrots
1 1/2 cups sliced celery
2 1/2 cups uncooked egg noodles. You can always cook more if you want more and save on the side.
freshly ground black pepper to taste
Add the stock, water, italian seasoning, garlic, and onions to the pot. Cook on medium heat, for 15 mins. You want the onions to be translucent by the end of cooking, this gives it a head start. Then add in the celery, carrots, and chicken. Cook on medium heat until heated through, about 20-30. In a separate pot cook the noodles. This way the noodles don’t suck up all the stock when you put it into the pot. When soup is heated through, add a little under half of the noodles. If it’s easier put the soup into the bowl and have everyone add their own noodles to their preference do that. If you have leftovers it might be easier to freeze the soup without the noodles. Enjoy!
**We put too many noodles into the pot, it soaked up a good amour of the broth and we ended up having to put in 3-4 more cups of chicken stock & water. **