Nothing warms you up on a cold day or makes you feel better when you're sick like a bowl of Chicken Noodle Soup! You can make this soup quick and have it ready to eat within an hour. OR . . . have it simmering on your stove all day really bringing all those wonderful textures and flavors together. Not to mention the wonderful aroma that will fill your house. hmmm hmmm good!
CHICKEN NOODLE SOUP
15 cups water
1-1/2 tsp salt
1 tsp onion powder
2 tsp dried basil
4 boneless skinless chicken breasts, cubed
3-4 carrots, chopped
3 celery stalks, chopped
2-3 cups frozen mixed vegetables
8 oz uncooked egg noodles
Mix water, salt, onion powder, and basil together in a large stock pot. Bring to a boil. Add chicken, carrots, and celery. Continue boiling until chicken is fully cooked and carrots and celery are tender. Add frozen mixed veggies and either cover and simmer for 2-3 hours over low heat. 30 minutes before serving, bring soup back up to a boil. Add noodles and continue boiling for 8-9 minutes or until noodles are soft.
Quick version:After adding mixed vegetables, bring back up to a boil add noodles and continue boiling for 8-9 minutes or until noodles are soft.
I like to let my soup rest for 15-20 minutes before serving just to let it cool down a little. Also, my favorite noodle to use is CountryPasta Homemade Style Egg Noodles. They taste just like homemade. YUM!