This chicken noodle soup is such a comfort food. If I have a cold or am feeling bad, a bowl of this soup with some cornbread makes me feel better!
3 large chicken breasts, chopped (I use the boneless, skinless ones)
1 (14.5 ounce) can chicken broth
1 medium onion, chopped
2 (10.5 ounce) cans cream of chicken soup, undiluted
1 cup celery, chopped
1 cup carrots, chopped (Optional)
5 cups water
1/4 teaspoon black pepper
1/4 teaspoon thyme
2 bay leaves
1/2 teaspoon garlic powder
1/2 teaspoon dried parsley flakes
1/2 teaspoon salt
1/2 (16 ounce) bag of egg noodles
Place all ingredients in a large soup pot except noodles. Bring to a boil, turn down to simmer and cook until chicken and carrots are done. (I left the carrots out because I don’t like them in this soup but a lot of people do). Add noodles and simmer another 30 minutes. Makes about 3 quarts of soup. Enjoy!
Note: You can make this soup quicker using about 4 cups of cooked chicken and leaving out the carrots. Great if you have chicken left over. I have also made it in the crockpot, cooking on high for 4 hours or low for 7 and adding the noodles about the last hour or so.
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Filed under: Homemade Chicken Noodle Soup Tagged: | brunch, celery, chicken, cooking, crockpot, cup carrots, dinner, easy recipes, Entertaining, food, homemade, noodles, Onions, recipes, slow cooker, soup, southern lady, spices, thyme
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[...] HOMEMADE CHICKEN NOODLE SOUP « The Southern Lady Cooks HOMEMADE CHICKEN NOODLE SOUP Posted on September 28, 2012 by The Southern Lady [...]
Definitely going to try this!! Only one problem… so many great recipes .. where does one begin?!
I just want you know that I love hearing from you on a daily basis. God bless you and yours.
Love you Southern Lady and your site!! Just keep on cooking and posting!!
I just love your site! come here all the time as I friended you on FB & get all your posts & they’re great. Keep them coming. I have so many of your recipes that I haven’t been able to try yet but am working on it. Made a hamburger casserole yesterday & today is a chix soup day!!
Great chicken noodle recipe, I loved it. This is definitely the best soup I’ve had in a long time. My husband swears by this soup when he’s sick. Thank you for another great soup recipe! Keep em’ coming! We love a nice hot hearty soup when it’s cold for dinner with a warm crusty Italian bread to soak up all those great juices. Well done Susan!Again!
An old Frugal Gourmet recipe which all my kids use: One whole chicken in cold water..enough to cover, brought to a boil. Cover and set off the stove for one hour. Carrots, celery, garlic with the chicken.
In the meantime, mix 1 egg and 1 cup of flour for each guest. Mix into a ball with a few drops of water until it forms a ball. Turn onto board and cover with bowl.
At the end of the hour, the chicken will be cooked. Take out and place on a plate or in a bowl to cool. Skin,and bones are returned to the pot. Simmer for 1 hour. Shred chicken.
Divide dough into 1/4ths. Dust board, roll out, and cut into strips.
Strain broth into original pot. Bring to a boil. Add a handful of egg noodles at a time. Wait until broth is boiling again. Add noodles until all have been added.
Add salt and pepper at the very end. Jeff Smith..the Frugal Gourmet was a genius.
may i ask how many servings does this make?
Depends on how much you count as a serving. I would say about 8 to 10.
Could you please resend me the carrot cake recipe? Thank you. Pam
Sent from my iPad
Made this tonite, eveyone loved it.
I have this same recipe and it is delicious. The only difference is instead of carrots, i use frozen peas. Give it a little more color and i love peas.
Hubby has flu,,,making it today,,,,sounds great….
what is the recipe for the muffins that is pictured with the chicken noodle soup?
They are cornbread muffins. http://thesouthernladycooks.com/2009/01/27/cornbread-muffins/