Ole' Fashioned Chicken Noodle.

I am obsessed with chicken noodle soup.  And yes, the strength of that word is appropriate for my love of this food item (I love beef stew as well).  Just something so snuggly and cuddly about it!

Here is a recipe I have slightly thrown together and adapted and hopefully you too can enjoy and love as much as I do.

I made enough yesterday for 16 people (doubled what is below) because Miss Morgan and I are both due within a week of one another and need this stuff stocked in our freezers.

PS: Also, go make these cinnamon rolls...Morgan (she is due now) made them for us the other night and Matt was quite fascinated by how much I loved them.  And there are sprinkles.

Ole' Fashioned Chicken Noodle

Servings: 8

Time: 4 hours, 45 minutes cooking time

Grocery List:

home-made egg noodles, recipe below (2 eggs, 2.5 cups flour, salt and 1/2 cup milk)

3 chicken breasts (cooked and shredded)

12 cups of chicken broth (I use Better than Bouillon from Costco because it is way cheaper and tastes amazing)

4 tbsp of butter

2 cups of chopped carrots

2 cups of chopped celery

1/2 of a white onion, chopped

1 tbsp of thyme

2 tsp of garlic (or use three cloves of minced garlic)

salt and pepper to taste

1.  Make the egg noodles!  I use this recipe here and have loved them.  I have learned that I have to flip them after they have been drying for an hour to make sure they dry all the way through (mostly).

2. Put 4 cups of chicken broth in large pot (I use my large dutch oven Le Creuset) and add chicken breasts. Boil on high for about 12-15 minutes or until cooked all the way through.

3. Dice carrots (peeled), celery and onion and place in large saute pan with 4 tbsp butter, thyme and garlic and cook on med/high for about 10 minutes (until slightly softened).

4. By this time, your chicken should be finished and you can remove from the pot (keep the remaining chicken broth in there) and shred (two forks) after letting rest for a few minutes.

5. Pour veggies into remaining broth and then add remaining (8 cups) chicken broth.

6. Add shredded chicken and noodles and bring to a boil.

7. Boil for 15-20 minutes or until egg noodles are cooked thoroughly.  

8. Salt and Pepper to taste!  

Best served with bread (isn't everything?).

xoxo, Anna N