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Welcome to my blog! I love to cook and bake for my family. I hope you enjoy the recipes, foodie reviews, foodie giveaways and cooking tips posted on my blog.
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Thursday, June 12, 2014
This soup is not spicy at all and it's gentle on the tummy when you are not feeling well. In less than 45 minutes (from prep time to cooking time) your batch of homemade chicken noodle soup is on the dinner table.
Mom's Homemade Chicken Noodle Soup
1 bag pasta egg noodles
3 large skinless, boneless chicken breasts
1 carton chicken stock (broth)
1 small box sliced carrots
2 to 3 stalks celery, sliced
2 to 3 cups water
1/2 teaspoon salt
1 tablespoon parsley
3/4 teaspoon ground black pepper
4 tablespoons finely chopped onion
Cook the egg noodles according to package instructions. While the pasta is cooking, boil up the chicken in a separate pot with water until the chicken is done. Drain away water from pasta and set aside. Drain away the water from the cooked chicken and run the chicken breasts under cool tap water. Once cool, cut up the chicken into 1/4" and 1/2" pieces.
Pour the carton of chicken stock into a large stock pot along with 2 to 3 cups of water. Add in the sliced carrots, sliced celery, salt, ground black pepper, parsley and the finely chopped onion. Once the water is boiling, boil on high for 3 minutes and then reduce heat to medium. Stir in the cooked egg noodles and the cooked chopped chicken. Simmer soup over medium heat for 10 to 12 minutes, stirring often. Serve immediately with your favorite home baked dinner rolls.
Note: You can print out this recipe by clicking on the "share" button located at the bottom of this post. Once you click on the button, find the PRINT button and the recipe will load into a new window for printing.