HOMEMADE CHICKEN NOODLE SOUP

Homemade Chicken Noodle Soup image

Provided by Jessica Mills @Luv2Cook78

Number Of Ingredients 11

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2 - containers of low sodium chicken stock (32 oz each)
1/2 - container of low sodium chicken broth (16 oz total)
8 - celery stalks, diced into bite size pieces
1 bag(s) baby carrots, chopped
1/2 tablespoon(s) onion, diced finely
3 medium sized yellow potatoes, peeled and diced into bite size pieces
6 to 8 cup(s) water
- salt and pepper, to taste
1 package(s) chicken breasts, boneless and skinless (about 1 1/2 pounds)
8 teaspoon(s) chicken bouillon, lower sodium
1 package(s) extra wide egg noodles, 12 oz (you may use any brand you like)

Steps:

Season your chicken with salt and pepper and set aside. Cut up all your veggies and set aside. In a very large soup pot add your chicken stock. Your chicken broth and at least 6 cups of the water. Bring to a slight boil. Your heat on your stove should be about a med-high heat.
Once your broth begins to boil, add your chicken breasts whole and cook them until no longer pink. Remove your cook chicken. Set them aside to cool.
Add all your veggies and your 8 packets of chicken bouillon to your broth. While your veggies cook, cut up your cooled chicken into chunks.
Once your veggies are fork-tender turn your heat down to a med-low heat and add your noodles. Wait about 5 minutes then add your cut up chicken. Let your soup simmer away until your noodles are done .. and serve hot.
This soup is really good with crackers or some nice crusty bread ... enjoy!