Homemade Chicken Noodle Soup is perfect for a cool Fall night or a cold Winter day. It warms the body and warms the soul. It’s easy to make and this makes enough to even save some for later.
3 Tablespoons Butter
1 cup diced Carrots
1 cup diced Celery
½ cup diced Onion
8 cups Chicken Stock ( 2-32oz cartons) maybe less if thicker soup is desired.
¼ cup All-Purpose Flour
1 cup Evaporated Milk
½ teaspoon Salt
½ teaspoon Black Pepper
3 skinless chicken breasts
12oz Egg Noodles, uncooked
Place a large sauce pot over Medium heat on stove top.
Add the butter.
Add the carrots.
Add the celery.
Add the onions.
Stir and cook for 5 minutes.
Add one carton of chicken stock.
Bring mixture to a boil.
Place flour in a separate small bowl.
Add the milk.
Add black pepper.
Whisk together until flour has completely dissolved.
Gradually stir the flour and milk mixture into the boiling chicken stock.
Add the chicken breasts.
Let mixture cook until chicken breasts are done (165F internally) About 15 minutes.
Remove chicken breasts.
Add egg noodles. Let cook 8 minutes.
Shred chicken into smaller pieces. Return chicken to pot.
Add more chicken broth if desired. Stir well.
Cover pot. Turn off heat. Let rest 30 minutes for best results.
You may not need both cartons of chicken stock, but have them ready. Make the soup as thick or as thin as you like. If you use a lot of stock, adding a teaspoon of chicken granules can help boost the chicken flavor.
Keywords: homemade, chicken noodle, soup, chicken stock, chicken broth, carrots, onion, celery, butter, chicken breasts, quick, easy, hearty soup