CHICKEN NOODLE SOUP
INGREDIENTS
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Recipe: Jayme’s Chicken Noodle Soup
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October 12, 2011 by Jayme Massman
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I’m on a mission to make a really good homemade chicken noodle soup.
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This is recipe #1: My version. I have yet to try to make the version my mom does.
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This one is loosely inspired by hers as I used egg noodles instead of a pasta-type noodle.
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But her version has potatoes while mine goes for the onions, celery and carrots.
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Do note that this isn’t a very brothy-soup. It’s meant to be pretty thick and hearty.
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I’m very happy with it!
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Jayme’s Chicken Noodle Soup
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5 cups of water
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5 chicken bullion cubes
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1/2 tsp pepper
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2 tsp parsley flakes
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1 tsp dried thyme
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2.5 cups cooked, shredded chicken
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1 package (12 oz) egg noodles (frozen)
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1 cup carrots, chopped into bite sized pieces
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1 cup celery, chopped into bite sized pieces
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1/2 cup diced onion
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You can make the cooked chicken however you want to.
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You can even buy a rotessire chicken from the store.
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I had roasted one just for this purpose using Pioneer Woman’s instructions here. I did a 5 pound chicken and was able to get enough meat to: snack on, 2 batches of this soup, and a couple of sandwiches. And it was quite fun to do!
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