In general, I would say soup is not a meal. When you’re starving at the end of a long day soup just doesn’t cut it. But this chicken noodle soup is hardy, filling and it kicks that notion to the curb! My mom’s has always been my favorite, so this winter I’ve decided to make her write down her usually throw-in-a-little-of-this-and-little-of-that style down on paper.
This one is a crowd pleaser. I don’t have to many all around crowd pleasers in this house with three picky kids and an Italian husband. And when I don’t have to threaten lives to get my kids to eat their dinner, it’s a good day.
Just wait until you try this rich, flavorful broth. And having this delicious aroma filling the house doesn’t hurt either! I asked Marcello to do a taste test and he ate half my bowl!
- 2 (large) or 3 (regular) chicken breasts
- 1 teaspoon of garlic powder
- 1 teaspoon dried parsley
- 1/2 teaspoon of salt
- 1/2 teaspoon of pepper
- 2 cups carrots, sliced
- 3 chicken bouillon cubes
- 16 ounces egg noodles (thick homestyle is my mom’s favorite)
- 4 tablespoons butter
- Add chicken breasts, 10 cups of water, 1 tablespoon of garlic powder, 1 teaspoon of dried parsley, 1/2 teaspoon of salt and 1/2 teaspoon of pepper to a large pot.
- Bring it to a boil and cook chicken through — about half an hour.
- Take chicken out to cool, then cut in bite-sized pieces.
- Skim broth for fat pieces.
- Put in 2 cups of chopped carrots for 10 minutes, while chicken is out.
- Add three cubes of chicken bouillon to the pot and dissolve.
- Add the cut chicken back in, as well as 16 ounces of egg noodles and cook as long as directed on package. Note: You may need to add additional water if noodles soak up too much.
- Add 1/2 stick of butter at the end of the noodle cook time.