A steaming bowl of homemade chicken soup with egg noodles, accompanied by some warm crusty bread makes for a pretty nice dinner this time of year when the weather starts to get a bit cold. Even though this soup is homemade, this recipe can come together in just about an hour to an hour and a half.
Both a quick homemade broth, and a store bought broth were used for this recipe. Using chicken tenders makes a quick broth. A little salt, celery, water, and the chicken in a big stock pot, and the homemade broth is ready in 15 to 20 minutes.
There’s lots of vegetables in this recipe, and that’s a good thing. Right?
This soup is savory and so delicious, be sure to make enough for second servings!
Homemade Chicken Vegetable Soup with Homemade-Style Noodles
(Makes about 18 – 1 cup servings)
1 lb. of Chicken Tenders (about 8 tenders)
4 cups water
3 medium carrots peeled and sliced thin
4 stalks of celery, sliced
6 cups of organic chicken broth (it doesn’t have to be organic)
½ of a medium onion, chopped
2 medium potato, peeled and chopped into small pieces
8 oz. of homemade style egg noodle
½ t. dried cilantro
1 –12 oz. frozen vegetable mix (we used one with peas, carrots, corn, green beans)
Salt & pepper, to taste
Serve with crusty French bread!
For the homemade broth, place 4 cups water a stock pot. Add the chicken tenders, and 2 stalks of chopped celery to the water. Add salt and pepper to taste. Bring to a boil, then reduce heat to a slow boil, and cook the chicken for 15 to 20 minutes.
Prepare the fresh vegetables: Later, the noodles will be added to the broth. If the celery, carrots, potatoes, and onion are cut/sliced into small pieces, they can be added to the broth the same time the noodles are added, and they’ll all finish up at the same time.
After the chicken is cooked, retain the water it was cooked in – this is the homemade broth. Remove the tenders from the broth, and remove the tendon from the tenders. They are fairly easy to remove once the chicken is cooked. Then cut them into bite size pieces.
We used 48 ounces of store bought organic chicken broth that was added to the homemade broth in the stockpot. Add the chopped celery and onions, the sliced carrots, and the cut potatoes to the stockpot. Also, add the pieces of chicken and the noodles. Add salt and pepper to taste.
Bring to a boil. After reaching a boil, reduce heat to a simmer, or a low boil. Cook until the noodles are tender and the potatoes are cooked through.
When noodles are almost done, add the frozen mixed vegetables, and the dried cilantro. Adding frozen vegetables tends to reduce the temperature of the soup, and it will have to be brought back up to a slow boil or simmer.
One of the yummy things about serving crusty bread with the hot soup is breaking off a piece of the bread and putting it into the soup!
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