My Family's Favorite Fast Chicken Soup
- Ready In:
- 55mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 2 (13 3/4 ounce) cans chicken broth
- 1 whole chicken breast, split (about 1 lb.)
- 1⁄2 cup carrot, sliced
- 1⁄2 cup celery, sliced
- 1⁄2 cup onion, chopped
- 1 cup water
- 1⁄2 cup medium egg noodles
- parsley, chopped, to taste
- parmesan cheese, grated, to taste
directions
- In saucepan, combine chicken broth, chicken breast, carrots, celery, onion and water.
- Simmer, covered, for 30 minutes.
- Remove chicken; trim meat from bones; add to soup.
- Stir in noodles.
- Simmer, covered, 15 minutes.
- Garnish with chopped parsley and grated Parmesan to your liking.
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Reviews
-
Excellent!! I doubled the recipe so we could have leftovers. The flavor is wonderful and so comforting. Even though I doubled the recipe, I still only used one large chicken breast (skinless/boneless is what I had on hand) and it provided plenty of chicken for us. I will definitely make this my go-to quick soup recipe for sick days - or anytime a chicken soup craving hits. Thanks!! P.S. I used whole wheat egg noodles. :)
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An excellent quick and easy chicken soup. I used Campbells boxed chicken soup broth. Since the recipe did not say whether to use boneless skinless chicken breasts, I used chicken breasts with skin and bone in. I made it a day ahead, leaving out the noodles and garnishes to add the next day. Once the soup was cooled slightly I removed the chicken skin and bones and placed the soup in the refrigerator overnight to allow fat to congeal on top. The next day I removed the fat on top and then added the noodles. Chopped green onion would be another good garnish for this tasty chicken soup.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!