Chicken Noodle Soup (with Grandma's noodles)

This is a very good soup! Make this when you are craving a yummy chicken noodle soup, or when people are starting to get sick around you. Fix yourself a bowl of this, and hopefully the shot of penicillin will keep the sickness away from you. 

Try making grandma's noodles from scratch ( recipe in the side bar), or use "Grandma's" Brand frozen egg noodles - thawed according to package directions ( they are good. Found in the frozen section next to Texas Toast in my local store - not sure what section of your store)

If I use chicken from a rotisserie chicken I will throw a whole leg in the pot -skin and all - from the start when I add the broth, so it can flavor the soup

1- 32oz box of Kitchen Basics brand, or Swanson chicken broth

4 cups water

2 tsp chicken bouillon, or chicken bouillon base 

2 tsp olive oil

1 medium onion, chopped

3 carrots, sliced

2 celery stalks, sliced ( I like to use the small inner leaves too)

1 cup dried homemade noodles ( or use the Grandma brand frozen noodles)

1 large boneless chicken breast, *cooked, cut into cubes ( or use chicken from a rotisserie chicken)

salt and pepper to taste

fresh flat leaf parsley, chopped

In a large stock pot heat olive oil, add onions, carrots, celery and saute for about 3 minutes. Add broth, water and bouillon and bring to a boil. Add noodles, bring broth down to a simmer and simmer for 25-30 minutes. Adjust salt and pepper to taste, sprinkle in some flat leaf parsley for color. Add cubed chicken breasts. Serve hot.

* the best way I've found to cook chicken for soups, or to add to casseroles is to poach it. Place 2 boneless skinless chicken breasts in a pan big enough so the chicken is laying flat. Add just enough water to cover completely. Add 1 heaping tsp chicken bouillon and a bay leaf. Bring almost to a boil, just enough so the bubbles start to break on the surface, reduce heat to simmer and simmer for 3 minutes. (boiling makes the meat tough) Turn heat off, cover pan and let sit for 20 minutes. Let chicken cool in broth. The chicken will take in all the flavors of the broth and be nice and tender. Use the broth for the soup in place of some of the water.

** I like a squeeze of lemon and a few slices of jalapenos in my bowl of soup.