Chicken Noodle Soup

I make this chicken noodle soup at least once a month and, since it makes such a large amount, Hubby and I eat it for a few days afterward. The best thing about these leftovers: they just get better and better. Another good thing about this recipe is that it is extremely easy. On nights I don't want to bother with cooking chicken, I pick up a whole roasted chicken from the store (Costco has the best ones!) and Hubby shreds it while I chop up veggies. 

I know that chicken noodle soup isn't fancy or "special," but this is one of my all-time favorite recipes. I'd say it's definitely in the top five! This can be made last minute or you can let is simmer for a few hours and really get some amazing flavor out of the stock. As with most dishes, I think homemade chicken stock would make the soup extra delicious, but I always use boxed stock because it's a lot quicker and easier. Try this soup! I promise it won't disappoint!

Chicken Noodle Soup


4 chicken breasts, cooked and shredded (or a whole roasted chicken, shredded)
4 or 5 boxes of chicken stock (4-5 quarts of stock)
A 16-20 ounce bag of baby carrots, chopped small (the smaller the carrots, the quicker they will cook)
4-6 stalks of celery, chopped (about the same size as the carrots)
2 pound bag of egg noodles
A pinch of salt
Lots and lots of freshly cracked pepper

Add your veggies, chicken, salt, pepper, and 2 quarts of chicken stock to a large pot. Bring to a boil and then reduce heat. Simmer at medium heat for 45 minutes or at low heat for a few hours, or until the carrots and celery have softened.

Turn up the heat, add noodles and enough stock to cover, about 2-3 quarts, depending on how much the cooking liquid has reduced. Cook until the noodles are al dente. Serve immediately. Enjoy!

*This keeps well in a sealed container in the fridge for a few days. Just add a little bit of water before you heat it up to give it a little more broth.