Chicken Noodle Soup

There’s just something so savory about a homemade soup.  It doesn’t come congealed out of a can, glossy with grease, for one.  The vegetables taste sharper, the meat actually has a flavour and well the best reason for a homemade chicken noodle soup is that you magically get over the flu so much more quickly because of that secret ingredient called love!

My fiance’s favourite meal is homemade chicken noodle soup and since it’s his birthday, his wish is my demand – or something along those lines.

It serves well over mashed potatoes too.

This recipe uses my homemade egg noodle recipe.


10 oz. boneless chicken breasts, chopped into 1 inch pieces

16 oz. chicken broth (I prefer Swanson)

5 carrots, peeled and sliced 1/2 inch thick

4 celery stalks, sliced 1/4 inch thick

1 bundle green onions, finely chopped

1/4 cup fresh parsley, finely chopped

2 cloves garlic, pressed

1 teaspoon dried rosemary

1 teaspoon dried thyme

2 teaspoons ground sea salt

1 teaspoon ground black pepper

  • In a large pot, place all ingredients over low to medium heat.
  • Fill broth can twice with water, pouring water into the pot.
  • Allow to cook over low to medium heat, stirring as needed, for 3 hours.
  • Do not bring to boil.
  • Add egg noodles to pot and simmer at low heat for 30 minutes.
  • Serve.

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