This recipe is a spin off the one my mom gave to me in college…. I can hardly believe my oldest is applying to colleges and looking at programs for next fall! It’s just too crazy!! (I’m really getting old!!!) I guess by having this blog she’ll know where to look for the recipe BUT, she’d better still be givin’ me a call 😉
Mom’s Chicken Noodle Soup
In a large stock pot combine:
8 C water
4 celery stocks, sliced
4 carrots, sliced
1 onion, chopped
5 chicken bouillon cubes
3-4 chicken breasts (just throw them right in frozen)
1/4 tsp celery salt
1/4 tsp onion salt
1/2 tsp salt
1/4 tsp pepper
Cook for 20 minutes, removed chicken breasts, dice, (it’s okay if they are still a little raw inside, it will cook more) add back to pot.
Add to pot:
1 can whole kernel corn
1 can cream of chicken soup (I like lowfat)
1 package frozen egg noodles
Add the noodles and cook according to package directions. (the kind I buy are defrosted for 1 minute and cooked for 10-15 minutes, I just throw them right in the pot and save on clean up!)
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| Ingredients |
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| Cut up Veggies, add water |
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| Add frozen chicken and cook 20 minutes |
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| Dice chicken, add back to pot |
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| Add corn, cream of chicken, and egg noodles. Cook until noodles are done approx 10-15 minutes. |
Mom's Chicken Noodle Soup
Ingredients
- In a large stock pot combine:
- 8 C water
- 4 celery stocks, sliced
- 4 carrots, sliced
- 1 onion, chopped
- 5 chicken bouillon cubes
- 3-4 chicken breasts, just throw them right in frozen
- 1/4 tsp celery salt
- 1/4 tsp onion salt
- 1/2 tsp salt
- 1/4 tsp pepper
- Cook for 20 minutes, removed chicken breasts, dice, (it's okay if they are still a little raw inside, it will cook more) add back to pot.
- Add to pot:
- 1 can whole kernel corn
- 1 can cream of chicken soup, I like lowfat
- 1 package frozen egg noodles
- Add the noodles and cook according to package directions., the kind I buy are defrosted for 1 minute and cooked for 10-15 minutes, I just throw them right in the pot and save on clean up!
