MAMA'S "FEEL BETTER" CHICKEN SOUP

Mama's

Provided by Megan Todd

Time 1h20m

Number Of Ingredients 11

Previous Next

3-4 c cooked, cubed chicken (i use any left over chicken from my blue moon crock pot roasted chicken)
4 c chicken broth, homemade/canned will do (again, i use the broth from the same recipe above bmcprc)
3 c water
6 large carrots, cubed
4 stalk(s) celery, chopped (large pieces)
3 small onions, quartered
1 tsp kosher salt
1 Tbsp italian seasoning
1-2 tsp chicken base, optional if needed. when using homemade chicken stock, base isn't usually needed
fresh cracked pepper to taste
12 oz egg noodles, uncooked

Steps:

1. In a large crock pot, add chicken broth. I like to use leftover broth from the Blue Moon Crock Pot Roasted Chicken, it's nice and rich in color and already seasoned. Warm chicken broth over medium heat.
2. When broth has warmed, add water, vegetables, cubed chicken, seasonings, and chicken base if needed. Bring to a gentle boil for 5 minutes, reduce heat and simmer for 25 minutes.
3. Add 12 ounces egg noodles, stir in. Continue to simmer for 10 minutes, noodles will be just about done. Remove from heat & allow to sit for 5 minutes. This allows the noodles to complete cooking. Be careful not to over cook, as noodles continue to soak in the juices & can get mushy. Serve with crackers, or fresh bread. This soup freezes well for later use.