A record-breaking snowfall hit the DC area this weekend, making a hot bowl of chicken noodle soup the perfect meal for a night in from the cold. I called my mom for her recipe, then doctored it just a bit to fit our ingredients and taste. The result was superb!
Ease of Preparation: Easy
- 3 large boneless chicken breasts (if frozen no need to thaw)
- 5 reduced-sodium bouillon cubes
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 16 oz bag baby carrots, chopped
- 1 bag celery stalks, chopped
- 1 medium to large onion, diced
- 1/4 cup diced fresh parsley
- 1 bag egg noodles
- 1 Tablespoon corn starch, sifted
- salt, to taste
- pepper, to taste
Fill large pot with water. Add chicken, bouillon cubes, salt & pepper, and bring to a boil. Reduce heat to medium and simmer for approximately 1 hour. Meanwhile, chop vegetables and parsley. After 1 hour, take chicken breasts out of pot and add vegetables and parsley (also add more salt & pepper if needed). Bring to boil and let simmer for 8-10 minutes or until vegetables are tender. Cut chicken into large chunks. After vegetables are tender, add chicken, noodles and corn starch. Bring to a boil and simmer for 9-10 minutes or until noodles are tender. Serves 4-6, depending on your appetite!
Notes from Paige: My mom’s recipe called for regular bouillon cubes and 1/2 can of cream of chicken soup. We prefer a reduction of sodium whenever possible, so we used reduced-sodium cubes and a bit of corn starch in place of the cream of chicken to thicken the soup just a bit.