If you’re used to chicken soup from a can, get ready for a life-changing experience. Classic, simple, and one hundred percent authentic, this homemade elixir is the perfect antidote to a stuffy nose, a rainy day, a gloomy mood—or just a hungry tummy!
|8||cups||homemade chicken stock or canned broth*|
|1/2||teaspoon||freshly ground pepper|
|2||chicken breast halves, cooked and cooled|
|2||cups||cooked, wide egg noodles|
|*If using canned chicken broth, select the low-sodium varieties. Taste the soup as you work and adjust the salt measurement.|
- Pour the stock or broth into a large saucepan and add the celery, carrots, scallions, bay leaf, pepper and salt.
- Turn the heat to medium-high and bring the soup to a simmer. Cook until the vegetables are tender, about 10 minutes depending on the size of the pieces.
- Cut the cooled chicken breast into bite-sized pieces, add it to the soup and cook until heated through.
- Add the noodles, adjust seasonings and serve immediately.
NOTE: If you’re making the soup in advance, prepare it though step 5 and set aside. Add the noodles and heat it up shortly before serving.