Winter reared it's ugly head this week in Minnesota! We got a few inches of snow and ice, and it sounds like the cold temps will be sticking around for a while. Growing up, my mom always made homemade Chicken Noodle Soup on days like today, so we tried our hand at this classic. My favorite part about this soup are the homemade egg noodles. My advice - take a few extra minutes and make your own noodles, you won't regret it. Enjoy!
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| Chicken Noodle Soup with Homemade Egg Noodles |
Chicken Noodle Soup
4 chicken breasts
10 cups chicken broth
6 medium carrots
3 large stalks celery
1/2 tsp pepper
10 cups chicken broth
6 medium carrots
3 large stalks celery
1/2 tsp pepper
Homemade Egg Noodles (click here for our recipe or if you are in a hurry you can find Egg Noodles in the freezer section)
Bake the chicken, let cool, then shred. Coarsely chop peeled carrots and celery. Add 10 cups of chicken broth to a large stock pot and bring to a simmer. Add the chicken, carrots, celery, and pepper and simmer for 3 hours or until carrots and celery are cooked through. With 15 minutes to go, add the egg noodles and return to a simmer. Serve hot.
Bake the chicken, let cool, then shred. Coarsely chop peeled carrots and celery. Add 10 cups of chicken broth to a large stock pot and bring to a simmer. Add the chicken, carrots, celery, and pepper and simmer for 3 hours or until carrots and celery are cooked through. With 15 minutes to go, add the egg noodles and return to a simmer. Serve hot.
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