Monday, January 31, 2011
Homemade Chicken Noodle Soup
CHICKEN NOODLE SOUP
1 1/2 lbs. noodles (we like the thick egg noodles)
3 chicken breasts
1 package baby carrots
2 cans cream of mushroom soup
3-4 cubes chicken bouillon
Onion powder to taste or one onion cut into thick pieces and separated
Cook chicken breasts in approximately 8 cups water with carrots and shake a bit of onion powder in. If you use the real onion you will take out the onion pieces (they don't go in the soup they are just for flavor). Start noodles cooking in a separate pan. Cook until carrots are soft. Take out chicken breasts and carrots but KEEP THE WATER. (Use a strainer on top of the pan). Add chicken bouillon and cream of mushroom soup to "juice." Cut up chicken and carrots to add to soup. Add noodles. Salt and pepper to taste.
*This recipe makes a HUGE pot of soup. If you have less people to feed cut the recipe in half, or even in fourths.