I love soup. I always say that one does not make a soup, one builds it. Chicken Noodle Soup is a basic and easy soup to build.
Of course the best way to make chicken soup of any kind is to start with a whole chicken or the carcass (bones and some of the meat) to make a broth. I often skip this step because my family prefers white meat in our soup and so I usually just buy family packs of chicken breasts. I use the breasts in several different ways and sometimes hold back a couple breasts (or one extra large one!) for soup.
Here’s my recipe:
Cut 1 large or 2 small chicken breasts into small pieces and sear in the bottom of a large stock pot. Add 2 cups of chicken broth (I prefer Swanson’s brand) and bring to boil. Cut 1 medium onion, 3 stalks celery, and three medium to large carrots into bite-sized pieces (as desired) and add to pot. Add 6 more cups chicken and/ or vegetable broth, 1 tsp salt, 1 tap black pepper and a pinch each of celery salt, ground mustard and garlic powder to pot.
Cover and allow to simmer for 1/2 hour until chicken and carrots are tender.
Add 6 cups water and bring to a rolling boil. Add 2 cups egg noodles (1 batch from my homemade egg noodle recipe here) and continue to boil for 10-15 minutes until noodles are done.