Chicken noodle soup doesn’t have to be made just when it’s cold outside, but also when the weather is warming up. Soup is always a go to for me because it is quick and easy. Wouldn’t you love to have a quick and easy chicken noodle soup to have in your arsinal?
Love adding the carrots and celery not only for some color, but because my son absolutely loves them. Having them cooked in the soup make it so much easier for him to eat. He loves his vegetables, but when they are softened and in a delicious soup he eats them like candy.
There is one recipe that is always a go to for our family especially when we are taking dinner to others. This chicken noodle soup recipe is not only easy but tasty. It is the best soup to come home to on a chilly day or to slurp down when you’re under the weather. The best part about this recipe is that you have enough food for several meals so we usually make it, give a large portion away and still have plenty for my family. Give it a try!
- 4 chicken breasts
- 5 carrots, sliced (we just use baby carrots)
- 1 stalk celery, sliced
- 1 onion, chopped
- 2 quarts water
- 4 chicken bouillon cubes or 4 teaspoons of chicken bouillon granules
- 1 (10 ¾ oz) can of cream of chicken soup
- 1 teaspoon basil
- Pepper to taste
- 1 cup frozen peas (optional)
- ½ of (11 oz) package of homemade egg pasta noodles
- Boil chicken in water for 20 minutes and cut up into small pieces.
- Boil veggies, bouillon and water together for 15-20 minutes.
- Add cut up chicken.
- Add cream of chicken soup, basil and pepper and bring to a boil again before adding the noodles and peas.
- Cook for an additional 5 minutes.
