Chicken Noodle Soup

Chicken noodle soup isn't something that I was taught how to make. I just started making it and adjusting it over time. And eventually I started using real ingredients instead of powdered ingredients. Every time I make chicken noodle soup, the recipe probably varies. Everything I put in is pretty much "to taste", so the recipe that I include below isn't really a recipe. Use it as a guideline.

You can use any chicken for this; I generally use boneless chicken breast. Using chicken still on the bone will provide more flavor. I also tend to add way too many noodles. The noodles absorb liquid after the package recommended boiling time, so keep that in mind. You can also use chicken broth instead of bouillon. And you can easily adjust the recipe to make a smaller amount!

Chicken Noodle Soup
10 C water + bouillon to make it into chicken broth
Salt & pepper "to taste"
1/2 to 1 pound chicken breast
1/2 onion, chopped
2 garlic cloves, minced
1 C carrots, sliced
1 C celery, sliced
1 1/2 C noodles (I used stars!)

Boil the chicken in the water/broth. Add the salt and pepper.

While the chicken is boiling, chop up the onion and garlic. Add it to the boiling water.

Slice up the carrots and celery. Add these to the boiling broth.

When the chicken is cooked all the way, pull it out of the broth.. Shred the chicken and then return it to the pot. I usually shred the chicken using two forks.

Add the noodles. Let boil for the recommended amount of time. Reduce the soup to a simmer. Let simmer for a while.

Enjoy!