It’s a mystery to me why chicken noodle soup warms the soul and seems to have healing powers that even the kids recognize. The first time I made a batch of homemade chicken noodle soup, my son happened to be sick. But after he ate the soup, he felt so much better that he started calling it magic chicken noodle soup. Hmmm. Sounds like the making of a new children’s book…
Now, I use store-bought chicken broth so it’s not truly homemade soup. But, it’s better than any canned soup, and with the fresh carrots and celery, it’s a meal you’ll be happy to serve your family. Just remember to add the dash of magic.
This recipe makes a large enough batch for a couple of family meals and a few lunches.
Chicken Noodle Soup
- 2 to 3 cups cooked chicken (1 large rotissarie chicken shredded, OR 1 pound unbreaded chicken breasts cooked and shredded)
- 3/4 cup diced carrots
- 1/2 cup diced celery
- 1/4 finely diced white or yellow onion (If you use a red onion, the kids will
- 2 Tablespoons butter
- 10 cups (80 ounces) chicken broth
- 1 teaspoon dried marjoram
- 1 teaspoon dried thyme
- 1-1/2 teaspoons salt
- 1/8 teaspoon pepper
- 3 cups uncooked medium egg noodles
Cook egg noodles according to package directions. Drain, dump into a large soup pot and set aside.
In a large saucepan over medium heat, saute the carrot, celery and onion in butter until tender.Stir in chicken, seasonings, and 4 cups of the broth. Bring to a boil.
Pour the soup into the large soup pot and add the remaining 6 cups broth. Cook 15 minutes or until completely heated through. Makes 12 servings.