Utah has the weirdest weather, but I am love it. This year we have had the greatest warm weather when really it should be fall, freezing and absolutely miserable outside. The one thing that I do love about fall months though is being able to come home from work to a nice warm bowl of soup. This homemade creamy chicken noodle soup is so simple and really delicious that you will want to make it year round.
A great thing about chicken noodle soup is that your kids will love eating everything in it. We like to throw in some carrots and celery to make it feel like we are being healthy. But who doesn’t love to warm up a bowl of homemade creamy chicken noodle soup, grab their favorite blanket and snuggle up on a couch? When we make soup like this in our home, we usually end up on the couch bundled up watching Dancing with the Stars or Keeping up with the Kardashians. It’s all about guilty pleasures.
So what are you waiting for? You don’t need to be home sick or have it be cold outside to enjoy some of this delicious homemade creamy chicken noodle soup.
- 4 chicken breasts
- 2 cups baby carrots
- 1 stalk celery, sliced
- 1 onion, chopped
- 2 quarts water
- 4 chicken bouillon cubes
- 1-20 oz can of cream of chicken soup
- 1 tsp basil
- pepper to taste
- 1/2 of (11 oz) package Grandma’s Frozen Homemade Noodles, thawed or egg 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 defrosted noodles. Cook for an additional five minutes.
