Nothing welcomes Fall weather like a pot of homemade soup. This recipe for Old Fashioned Chicken Noodle Soup is a family favorite. It is so simple and it's even better the next day when all the flavors have blended in! My grandmother saved leftover chicken pieces and used them to create her stock. Saves money and makes it so rich and delicious.
Total Time: 2 hours
Yield: 6-8 cups
Source: My grandmother saved leftover chicken pieces and used them to create her stock. Saves money and makes it so rich and delicious.
Ingredients:
You can use any chicken parts, but dark meat makes a richer stock
- 4 pieces chicken thighs, bone in
- 1 bag baby carrots, cut in halves
- 8 oz medium wide egg noodles
- 1 can low sodium chicken broth
- 1 can low sodium cream of chicken soup
- 2 cups water
- 1 tsp poultry seasoning
- 1 tsp black pepper
- 1 tsp sea salt (to taste)
- 1/2 tsp celery seed
- 1/2 tsp sage
Steps:
- Combine water and stock. Add chicken and carrots, bring to a boil. Reduce heat, cover and continue on a low heat boil for 1 hour.
- Remove chicken, allow to cool enough to pull from bones. Discard bones, return chicken to the pot. Add all seasonings. Stir thoroughly.
- Add cream of chicken soup, stir thoroughly until well blended. Bring to a low boil.
- Add egg noodles. Stir several times until noodles begin to soften. Continue cooking uncovered until noodles are al dente.
- Turn off heat, cover and let rest for 20 minutes. Stir well and serve with French bread, croutons, or crackers. Enjoy!
Can be refrigerated for several days.
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