Prep 20 mins
Cook 20 mins
My Mom taught me how to make from scratch chicken noodle soup and I added to it until it was my own. When I was in college, I would make it for my friends and roommates when they were sick or even just feeling blue. That's how it earned the nickname Magic Penicillin Soup. I'm not sure it's all that, but I sure like it.
- 8 cups water
- chicken bouillon (Follow the directions on the package for how much to use for 8 cups of water.)
- 3 -4 carrots (or 1 package pre-cut carrots)
- 3 -4 celery ribs
- 2 -3 cups chicken (I usually just use whatever's leftover from a roasted chicken.)
- 1 diced onion (Medium in size)
- 1 lb wide egg noodles
- 1⁄4 tablespoon oregano (just a pinch or two)
- 1⁄4 tablespoon pepper
- 1⁄4 tablespoon garlic powder
- Put water in a tall pot and heat to a boil. Add the chicken bullion, diced onions, oregano, garlic powder, and pepper.
- -Slice carrots and add to the boiling water. (I dice them about a quarter inch to a half inch thick, but you can dice them thin if you want more in your soup.).
- - Slice celery (the size depends on how chunky you like your soup).
- -Cut chicken into bite size pieces.
- Add carrots to the pot and allow them to boil for about 5 minutes before adding the celery, chicken, and about half the package of wide egg noodles and allow to boil until the noodles are tender.
- Now it's ready to serve. I love serving it with some buttered dinner rolls on the side. Remember, you can adjust the seasoning and amount of veggies to your taste. (I certainly never take the time to measure.).
Very good! The only changes I made were using leftover turkey (Canada Thanksgiving) and used broken up angel hair pasta instead of egg noodles. Will definitely make again.