My Chicken Noodle Soup Recipe

I make this soup at least once a month, and I always get requests for the recipe. Today the PTA did a soup and salad lunch for our teachers, and I made my soup. I also brought copies of the recipe...just in case. Here it is, for all of you virtual friends to enjoy!

Chicken Noodle Soup

1 pound bag of carrots, peeled/cut

3 Cartons Pacifica Organic Chicken Broth

1 Can Cream of Chicken Soup

3 Cans Kirkland (Costco) White Chicken

Country Pasta Noodles (You can find these at Costco)

PREPARE THIS THE DAY BEFORE. The flavor is so much richer if the soup rests overnight.

In a soup pot, pour 2 cartons of chicken broth

Bring to a low boil

Rinse carrots and cut into bite sized pieces

Place carrots in low boil for about 30 minutes or until tender.

(Alternately, you can begin by sautéing onions with a bit of olive oil in the bottom of the soup pot…then put in the broth. The soup is also good with celery. If you like celery, add it with the carrots while they boil.)

Add cream of chicken soup (2 cans if you want it very creamy) (Alternately, you can add cream of celery; it depends on your taste and if you add celery to the soup or not)

Turn down heat and mix soup well in broth and carrots.

Add Chicken (Open, drain, shred with a fork before putting in stock)

Add approximately 8-10 oz of noodles (dry weight).

THESE NOODLES EXPAND. START WITH LESS THAN YOU THINK YOU NEED; YOU CAN ALWAYS ADD MORE. ABOUT 3 HANDFULS IS SUFFICIENT.

I usually “crush” the noodles.

Set at a LOW heat for about an hour.

Watch the pot; stir it…add more broth as the noodles absorb the liquid.

Let soup rest on stove until cool. Place in the fridge. When you re-heat, you will need more liquid. If you are out of broth, you can use water. Salt and pepper to taste!