Introduction: Chicken Noodle Soup
My mom first made this recipe for me when I was a child. Now we like to make it whenever someone gets sick or on cold winter days!
Ingredients:
-Rotisserie chicken
-48 ounces of chicken broth plus a 14 ounce can (I used Swanson's)
-Vegetables of your choice (carrots, celery, onions, or peas are good options!)
-Noodles
-salt and pepper for flavor
Ingredients:
-Rotisserie chicken
-48 ounces of chicken broth plus a 14 ounce can (I used Swanson's)
-Vegetables of your choice (carrots, celery, onions, or peas are good options!)
-Noodles
-salt and pepper for flavor
Step 1: Chop the Vegetables to the Desired Size
We only used carrots and potatoes and chopped them fairly small so that they would cook a bit faster.
Step 2: Put the Entire Chicken and Broth Into a Large Pot on the Stove
Add your vegetables and bring the broth to a boil. Once the broth is boiling, turn the heat down to a simmer and cover the pot. Cook the vegetables and chicken in the pot for about an hour.
Step 3: Remove the Chicken From the Pot and Add the Noodles
Make sure your broth is boiling again and add your noodles.
Step 4: Cut the Chicken Into Chunks (as Big or As Small As You Want) and Add Them to Your Soup
Step 5: Cover the Pot Again
Continue to boil the noodles, along with the pieces of chicken, until they have reached your desired firmness.
Step 6: Serve, Once Your Noodles Are Done!
