Recipe by Karen From Colorado
This is an old standby. The optional cheese gives it a nice creamy flavor.
Top Review by Mrs. Atkins
This is delicious! I had the same issue others mentioned with the broth cooking down by the time the noodles were the right texture, but I still loved it. I used pre-cooked boneless chicken breasts from Trader Joe's, but I'd like to try it next time with those on the bone to see if it adds flavor. I used brown rice noodles due to the fact I am gluten-free, but I made it for a friend who was sick, and he loved it. The best part was freezing the leftovers so I would be able to have some homemade soup ready for me to eat next time I am sick.
- 2 -3 chicken breasts
- 2 cups chopped celery
- 1 cup chopped carrot
- 1⁄2 cup onion
- 2 -3 garlic cloves, minced
- 1 large bay leaf
- 8 cups water or 8 cups chicken broth
- 1 lb dried egg noodles
- 6 ounces monterey jack cheese, shredded (optional)
- salt and pepper
Directions See How It's Made
- Boil chicken, onions, garlic and bay leaf in broth or water until chicken can be pulled away from the bones; I prefer broth for a richer taste.
- Remove chicken and cool until you can handle it.
- Add the celery and carrots to the broth.
- Cut cooled chicken into bite size pieces.
- Return chicken to the broth.
- Simmer until veggies are almost tender.
- Add pasta to the chicken and veggies.
- Simmer until pasta and veggies are cooked.
- Add salt and pepper to taste.
- Sprinkle cheese on top if desired and stir.