Chicken Noodle Soup

Nothing beats a warm delicious bowl of soup on a cold winters day.  I decided to try a chicken noodle soup recipe and I'm so proud of its turn out.  I had never made it before (pretty sure opening a can of Campbell's doesn't count!) and was a little nervous but it was amazing! I just used a simple recipe I found with Google.  Here's what you will need:

• 3-4 stalks of chopped celery


• 3-4 chopped carrots


• Half of onion chopped


• 1/4 cup of butter


• 1/4 cup fresh parsley chopped


• 12 cups water


• 9 chicken bouillon cubes (yes NINE, seems like a lot but just do it, trust me!)


• Dash of dry Marjoram


• Dash of dry bay leaves (you can use fresh if you prefer, I only had dry and it worked just fine)


• 1 teaspoon of black pepper


• 2-3 Large Boneless Skinless Chicken Breasts


• 8 oz of Egg Noodles

To start, boil your chicken until done.  Drain and cut into big chunks or shred (whichever you prefer).  In another large stock pot saute' your celery and onion in 1/4 cup of butter.  Then add the 12 cups of water, bouillon cubes, carrots, bay leaves, parsley, marjoram, black pepper and chicken.  Bring to a boil for a few minutes and then simmer for about 30 minutes.  After soup has simmered add egg noodles and simmer another 10 minutes or until noodles are tender.

Then ENJOY! Just try not to burn your tongue like me and Dustin did because we were impatient and couldn't take the time to blow it! It's so very simple.  It's pretty much just a little bit of chopping and adding stuff to a pot.  Just so you want to make it even more, here's a picture of what it looks like!



 

 

 

 

 

 

 

 

 

 

Right after this picture I crunched up some crackers in mine, talk about heaven!