May 19, 2011

Mama's Hearty Chicken Noodle Soup

My friends are always asking for my chicken noodle soup recipe and to be honest, I don't use one-I came up with this and my family loves it-can't get any simpler, but it's oh so good!

4 lbs. chicken breasts
24 cups water
24 teaspoons Better Than Bouillon chicken
1 pound thick bias (diagonally cut) carrots
extra wide noodles
2 tablespoons butter
2 to 4 tablespoons fresh rosemary sprigs

In a large Dutch oven or stock pot, combine water and bouillon. Add chicken breasts. (You can cut the chicken into bite sized pieces first; I usually just throw them in whole, let it simmer for an hour or so, then cut up with my kitchen shears before adding the noodles.) I add the carrots right with the chicken, bring to a boil, reduce heat, then simmer for an hour or more. (Just don't let carrots get too soft). The last 12 to 15 minutes of cooking time, bring to a boil again and add as many egg noodles as you like, reduce heat and simmer until noodles are cooked. Right at the end, I add about 2 tablespoons of butter (for flavor) and lots of fresh rosemary! Enjoy!

* I know this makes a ton-I prefer making a lot for leftovers. The great thing about chicken soup is the only thing that needs to be precise is the bouillon/water. Add however much chicken and noodles you like! Excellent with crusty bread and apple pie!

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