This soup is super simple and the littles are sure to love it. I make a large batch of this soup and always freeze half.
I like to use my parsley and canned carrots from the garden. You can’t go wrong with classic chicken noodle! The egg noodles are key in this recipe whatever you do don’t skip the egg noodles! You can find them in your freezer section of the grocery store.
4-5 large chicken breast
5-7 carrots skinned and chopped
1 onion chopped
2 cloves of chopped garlic
1/4 cup of fresh chopped parsley
4 stalks of chopped celery
1 16oz can of chicken broth
3 cups of water
2 chicken bouillon cubes
1/2 cup of milk
2 tablespoons of cornstarch
1 bag of egg noodles
salt and pepper to taste
Yields: 8 servings
1. Wash and chop your ingredients. In a stock pot place chicken broth, chicken breast, onion, carrots, celery, garlic, parsley, water, and chicken bouillon cubes over medium high heat allowing to cook until chicken is cooked all the way through.
2.Then remove chicken from pot and shred chicken. Place the chicken back into your stock pot.
TIP: You can use a fork to shred the chicken but if you have a kitchenaid mixer I HIGHLY recommend using that to shred your chicken! It will save you some time!
3. Then add egg noodles and cook for an hour continuously stirring until egg noodles are completely cooked. Salt and pepper to taste.
4. Pour milk into a measuring cup and add 2 tablespoons of cornstarch whisking together with a fork. Turn your heat down to a simmer and add milk mixture to the pot. This is going to thicken up your broth. Cook for another 5 minutes on low heat.
Grow it. Pick it. Cook it. Eat it.