Homemade Chicken Noodle Soup

SERVES 8  |  ACTIVE TIME 10 Min  |  TOTAL TIME 25 Min   


2 tablespoons unsalted butter
4 carrots, sliced
2 celery ribs, sliced
8 cups low sodium chicken stock (or 8 cups water and 4 tablespoon chicken base)
1 pound uncooked boneless skinless chicken breast, cut into bite size pieces
1 (8-ounce) bag extra broad egg noodles
2 tablespoons chopped fresh parsley
1/2 teaspoon fresh ground black pepper

In a large (8 quart) saucepan over medium high heat, add butter. One butter is melted add the carrots and celery to the saucepan and stir. Sauté for 3 minutes.

Add chicken stock and chicken. Cover and bring to a boil.

Once boiling, add egg noodles and cook until al dente (approximately 10-12 minutes).

Add parsley and pepper. Stir and serve!

DONNA'S NOTES: This is a great soup to make ahead and freeze. Let soup come to room temperature before putting it in the freezer. I like to place a layer of plastic wrap over the soup to help prevent freezer burn.

The noodles will break apart when you reheat it, so if preferred you can freeze the soup without the noodles and toss them in the pot when you are reheating it. Thaw soup in the refrigerator over night. Bring to a boil add egg noodles and cook until al dente.
Recipe developed by Donna Elick - The Slow Roasted Italian
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