I love making chicken noodle soup especially since I live in the mountains and it’s the perfect food for cold weather. And I love that there is always a lot left over. This recipe is so easy, it’s almost embarrassing but I’m going to share it anyway. Some people don’t like to cook but if they know it’s a simple recipe, they are willing to give it a shot. And it feels good to make something homemade- like you’ve really accomplished something.
What You Will Need
1. Half chicken breasts
2. Carrots (I buy the small bag of pre-chopped)
3. Celery (one package is enough)
4. Noodles (you can use the egg noodles or I like the rotini type-1 box)
5. Wild Rice (I like Uncle Ben’s Ready Rice)
6. Seasoning (I use 3 cubes of chicken bouillon)
Step 1
Wash the carrots and celery and dice them up. This is the only hassle of the recipe. While I’m doing this, I heat up two pots of water on the stove.
Step 2
Wash the chicken and place in one pot. Put the carrots and celery in the other pot. I boil the chicken for a good hour. You want it to cook to the point it’s falling off the bone. I cook the carrots and celery about a half hour. Boil the noodles and microwave the rice.
Step 3
Once everything is done, chop up the chicken and combine in one pot. Add your seasoning (as I said, I use 3 cubes of chicken bouillon). Stir it up and let is simmer. Cut up some sourdough bread and serve.
Ok, for carb purposes, I will leave out rice & pasta…but may put quinoa in! Into quinoa lately 🙂
That’s a good idea. I’m going to try that!
The ease of the recipe and the fact that I can freeze the leftovers make chicken soup a year-round favorite in this house (even in Florida lol). We have similar recipes but I never thought to add pasta and rice together, I usually do either or.
I’m so glad you found this recipe. It is so easy to make and tastes great and it is always nice to have leftovers. You guys will love it!