Can you really be from the South and not love comfort food? One of my favorite things to make in the Winter on a cold, deary day is a big pot of hot soup. Yes, it’s always easier to grab a can at the store and just warm it up. But does it really taste better? Is it better for you? Absolutely not. This homemade chicken noodle soup is so easy to make and so delicious!
Ingredients:
- 3/4 bag of egg noddles (I used No Yolk. These are low fat & low sodium.)
- 2 chicken breasts
- 2 stocks of celery
- 2 large carrots
- 2 cans of cream of chicken soup
- salt and pepper to taste
- 16 ounces of chicken broth
Directions:
- Cook chicken breast for approximately 30 minutes or until done. (I added 8 ounces of chicken broth, salt, pepper and garlic powder to the water to give the chicken some more flavor.)
- While the chicken is cooking, chop up the celery and carrots into very small pieces
- Bring another pot of water and remainder of chicken broth to a boil
- Add egg noddles
- Add both cans of cream of chicken soup (I try to avoid getting those small processed pieces of chicken in there.) Whisk to avoid any clumping.
- Once chicken is done cooking, take it out and shread into small pieces
- Add shreadded chicken, celery and carrots to soup mixture.
- If you need more liquid, you can add the broth your chicken cooked in for some more flavor
- Add salt and pepper to taste
- Boil for 5 minutes after all ingredients are in
- Serve and (optional) top with crackers
You can shop some of the key ingredients at https://www.amazon.com/shop/sara.j.baker!