- Author: Eric Scheer
Chicken Noodle Soup
Nothing cures the cold-weather blues like a warm bowl of homemade chicken soup. When I used to live in Chicago, this was a standard that I would make for my family on those extra cold days, and it always brought smiles to our faces.
- Preparation Time: 00:30
- Cook Time: 01:30
- Cuisine: American
- Servings: 8
- 6 boneless chicken breasts
- 1 tbs butter
- 4 cloves of garlic, minced
- 1 onion, diced
- 2 ears of corn, sliced off cob
- 1 shallot, sliced and diced
- 6 celery stalks, diced
- 20 baby carrots, sliced thin
- Fresh ground black pepper
- 2, 32oz. packages of chicken broth
- 1, 24oz. package of Reames® homestyle egg noodles
- Kosher salt
- 1In a large pot over high heat boil chicken breasts until fully cooked. Let chicken cool completely then shred with fork until finely shredded.
- 2In another large pot, heat to medium level heat then add in butter, shallot, onion, celery, corn and carrots and cook until softened (about 10 minutes). Add in cloves of garlic, salt and fresh ground pepper. Continue cooking for a few more minutes.
- 3Add finely shredded chicken in with the vegetables that have been sautéing. Then add in chicken broth along with 1 cup of water and bring to slow and steady boil. Let boil for about 15 minutes.
- 4Turn down heat and let the soup cook until carrots are tender. Add in noodles and cook according to packaging recommendation. Once noodles are ready the soup is complete. Season as you like with salt and pepper.
- 5Top with parsley, serve with crackers and enjoy!