Cheater's Chicken Noodle Soup
I fall back on this recipe when I need some chicken noodle soup prepared in under 30 minutes. I prefer to broil my chicken tenders about 6 minutes per side or until juices run clear. This produces the moistest, tenderest chicken, in my opinion. I serve it with Recipe #96447.
- Ready In:
- 3⁄4 lb chicken tenders, cooked and diced
- 8 ounces fine egg noodles
- 6 cups water
- 5 -6 chicken bouillon cubes
- 1 (15 ounce) can carrots, undrained
- Place water and one bouillon cube in a 3 quart saucepan. (I never measure, I just fill it up about halfway.)
- Bring to a boil. Add egg noodles and boil for 3 minutes. (Adjust your time if you aren't using fine egg noodles. Cook for the lowest time in package directions.) Do not drain noodles!
- Turn heat to OFF. Add remaining bouillon cubes and stir until dissolved.
- Add carrots and chicken. Stir to heat thoroughly. Add a sprinkling of dried parsley, if desired.
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Did you find there was enough 'chicken fat' flavor from using just bouillion cubes to make a soup to add your ingredients to? Usually I have to at least buy the regular type canned broth, the one that hasn't skimmed off the chicken fat, to get any sense of chicken flavor. The type with fats drained are healthier I suppose but tasteless. Sure it's a personal taste issue, just wondered with the bouillion how that turned out? Pamela2Reply
This soup was very easy to make and it was tasty and delicious. However, I made some changes. I used 2 lbs. of chicken thighs which I cut up into pieces and sauteed it in 2T of butter with one diced onion. Then I added 2 T. of "Better Than Bouillon Chicken Base" (it comes in a bottle), the 6 cups of water, 2- 3 carrots cut up into pieces, 4 stalks of thinly sliced celery,and 1 cup of two inch pieces of spagetti noodles (uncooked and broken into 2-inch pieces). Cooked all the ingredients together for about 3 - 4 hours. Seasoned it with salt and pepper. The soup was outstanding and it looked like Marg CaymanDesigns picture. This is a keeper!!Reply