Encouragement to live in God's sweet and empowering grace every day.

Encouragement to live in God's sweet and empowering grace every day.

Homemade Chicken Noodle Soup

Homemade Chicken Noodle Soup

HOMEMADE CHICKEN NOODLE SOUP 💗 by Donna Miller

This is a favorite soup in our house! We make it not just for Fall but all year long. Definitely a comfort food filled with nourishing veggies!

My daughter Steffany prepares a similar soup. Ever since I watched her crush all her veggies so she could get all the goodness of fresh produce into the g-babies without them noticing, I started to pulverize all my veggies in a food processor too just because! I love the little specks of carrot in the bowl.

INGREDIENTS:

  1. 10 cups Chicken Stock (I try to prepare my own Bone Broth from whole chickens as often as possible)
  2. 1 16 oz package Reames frozen Homestyle noodles
  3. Chicken (see number 6 in directions below)
  4. 2 Large Carrots
  5. 1 Large Onion
  6. 2 Large Celery Stalks
  7. 8 oz button Mushrooms or one large Portobello Mushroom
  8. 1 Large Red Bell Pepper
  9. 2 Tablespoons Butter
  10. 2 Bay Leaves
  11. 1 teaspoon Crushed Rosemary (more if you like)
  12. 1 teaspoon Crushed Coriander (more if you like)
  13. 3 Cloves Crushed Garlic Cloves
  14. 1/2 teaspoon Celery Seed
  15. 1 teaspoon Tumeric (optional but adds extra nutrition)
  16. Salt and Pepper to taste. I don’t add salt if I use commercial Chicken Stock.
  17. 1/2 Cup Heavy Cream

DIRECTIONS:

  1. I always prepare veggies first before I handle raw chicken. I used to chop all my veggies but now I pulverize them in a food processor.
  2. Saute veggies in butter for a few minutes.
  3. Add 10 cups of Chicken Stock to the Pot.
  4. Add all spices.
  5. Bring to boil, immediately turn down heat to medium low and simmer 20 minutes. You don’t want to destroy the nutrients with high heat.
  6. Meanwhile, cut up chicken if you don’t already have prepared chicken. You can use a one pound package of Chicken Breasts and Commercial Chicken Stock if you don’t use whole chickens like I do. If you use a whole chicken, you can prepare it by roasting in the oven, in an instant pot, or boil it straight up in the pot you are using for soup. Remove meat and set aside in refrigerator until you are ready to use.
  7. Add chicken to pot now if using raw chicken. If using cooked chicken, add after noodles are tender.
  8. Add noodles and cook according to package directions.
  9. When noodles are tender, remove bay leaves and stir in 1/2 cup Heavy Cream.
  10. If you have leftovers, soup may thicken in fridge. You can add a few cups of chicken stock to the pot as you are heating it.
  11. Enjoy!!

 

 

 



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