Homemade Chicken Noodle Soup
1 pound skinless boneless chicken breasts, rinsed and pat dry
2-4 tablespoons butter or oil
1/2 cup chopped onion
5 celery stalks, chopped
4 cups chicken stock
1 tsp oregano (for boiling)
5 peppercorns and/or 1/2 tsp black pepper (for boiling)
1/2 tsp onion powder (for boiling)
1 celery stalk, cut in half (for boiling)
1 carrot, chopped in half (for boiling)
4 cups water
5 carrots, sliced
1/2-4 teaspoon salt (depending on saltiness of the chicken stock you buy or if you get no salt added, adjust for taste and desired salt level)
1 tsp poultry seasoning
1 tsp black pepper
1/2 tsp ground sage
1/2 tsp Italian seasoning
1/4 tsp garlic powder
1/2 tsp ground thyme
1/4 tsp dried parsley
2-3 cups uncooked dried egg noodles
1/4 to 1/2 C Minced fresh parsley (garnish)
Pour chicken, water, boiling ingredients and stock into a pot. Cook chicken until tender, 20-50 minutes. Remove chicken. Remove any fat or film on the soup and strain stock. When cool enough, shred chicken. Rinse the pot out and then pour stock back into the pot.
Add butter or oil in a large saucepan or dutch oven over medium heat. Sauté the carrots and celery in the saucepan for just 4 to 5 minutes. You don’t want to brown the veggies. Add to pot with seasonings. Saute the onions for 2-3 minutes. Add to the pot. Add more water if necessary to desired level of broth.
Bring the soup to a boil, reduce the heat and simmer for 30 minutes or until the carrots are soft.
Add the noodles and simmer for an additional 5-15 minutes, or until the noodles are tender.
Serve with a pinch of minced fresh parsley sprinkled on top.