I remember calling my mom, choking back the tears, and asking for her Chicken Noodle Soup recipe. Of course, it wasn’t quite the same but close enough to keep the homesickness at bay just a little longer.
Mom’s Chicken Noodle Soup
In a large stock pot combine:
8 C water
4 celery stocks, sliced
4 carrots, sliced
1 onion, chopped
5 chicken bouillon cubes
3-4 chicken breasts (just throw them right in frozen)
1/4 tsp celery salt
1/4 tsp onion salt
1/2 tsp salt
1/4 tsp pepper
Cook for 20 minutes, removed chicken breasts, dice, (it’s okay if they are still a little raw inside, it will cook more) add back to pot.
Add to pot:
1 can whole kernel corn
1 can cream of chicken soup (I like lowfat)
1 package frozen egg noodles
Add the noodles and cook according to package directions. (the kind I buy are defrosted for 1 minute and cooked for 10-15 minutes, I just throw them right in the pot and save on clean up!)
 |
| Ingredients |
 |
| Cut up Veggies, add water |
 |
| Add frozen chicken and cook 20 minutes |
 |
| Dice chicken, add back to pot |
 |
| Add corn, cream of chicken, and egg noodles. Cook until noodles are done approx 10-15 minutes. |
The post Mom’s Chicken Noodle Soup appeared first on Whats Cooking With Ruthie.