Classic Chicken Noodle Soup with Homemade Noodles

• Meat

  • 1 cups Chicken breast

• Produce

  • 4 Carrots
  • 4 stalks Celery
  • 1 Onion, medium
  • 1 Parsley flakes

• Canned Goods

  • 7 cups Chicken stock or chicken broth

• Condiments

  • 1 Lemon juice

• Pasta & Grains

  • 2/3 Noodles

• Baking & Spices

  • 1 Salt and pepper

• Dairy

  • 1/4 cup Butter

• Liquids

  • 1 cups Water

Found on reallifedinner.com

Description

Ingredients

• 1 medium onion, chopped
• 4-5 carrots, sliced
• 4 stalks of celery, sliced
• ¼ cup butter
• 7 cups Chicken stock or chicken broth
• 1-2 cups water
• 1 -2 cups diced chicken breast (can be pre-cooked or tossed in raw...see not in summary section)
• Noodles (2/3 a bag of store bought egg noodles or 1 batch of Five Minute Homemade Egg Noodles)
• Salt and Pepper
• Lemon Juice (optional)
• Parsley flakes (optional)

Directions

• In your favorite soup pot saute, onion, carrot, and celery in butter until fragrant. Salt and pepper while sauteing
• Add chicken broth or stock and chicken, Add a cup or two of water. Bring to a boil (I make the egg noodles while soup is coming to a boil)
• If chicken is put in raw allow to boil for 5 minutes before adding the noodles.
• Add noodles to boiling water and cook for 10-15 minutes
• Add ½ tsp lemon juice and 1-2 tbsp parsley flakes if desired.
• Taste broth and adjust seasoning if desired. If soup needs more flavor add salt, pepper or chicken bullion. If soup is too strong add water.
• Sometimes I throw in a handful of peas or frozen broccoli at the end to add more veggies.