It is 90 degrees here in Orange County still, definitely not soup weather, but I was trying to kick a bug and was craving this Chicken Noodle Soup recipe that my Mom always made me when I was younger. There is nothing like the comfort of home cooking when you are feeling under the weather and this recipe will get you feeling better in no time!
The thing that MAKES this recipe is the secret ingredient. I don’t really like to share it, but the world really is missing out so I’m spilling the beans to you all. Fair warning though: this recipe will make it so you can never order Chicken Noodle Soup from a restaurant and you will certainly never be able to eat it from a can. If you are comfortable with that sacrifice you can read on.
There it is! In all it’s glory. Grandma’s Egg Noodles are the secret ingredient that make this recipe the absolute most amazing soup you will taste! Nothing is worse that slimy, limp pasta noodles. Yuck. These are so hearty and make this soup recipe an actual meal. You can find them at Walmart in the freezer section (cause they are fresh, not dried) or Ralphs.
To be fair, the whole recipe is pretty special and not your typical Pinterset search result chicken noodle soup. Scroll down for all the details and printable version of the recipe.
- 1/2 onionchopped
- 1Tbls minced garlic
- 1Tbls butter
- 6cups chicken brothI use bullion because it's easy to store
- 1cup chopped celery
- 2cups chopped carrots
- 1package Grandma's Egg NoodlesAvailable at most Walmart and Ralphs stores in the freezer section
- 1whole Pre-cooked Rotiserie ChickenRemove meat and cubed
- Sauté onion and garlic in butter till onions become translucent. Then add chicken broth and bring to a boil.
- While you are waiting for broth to boil prepare noodles as directed on package, chop carrots and celery.
- Boil carrots and celery in broth till just softened. They will continue to cook after you remove them from the heat. Remove meat from chicken and cube while you are waiting for veggies to cook.
- Remove soup pot from heat, then add cubed chicken and cooked noodles.
- Let cool a couple minutes then serve. Add pepper to taste. Serve with oyster crackers.
This recipe freezes beautifully in a gallon freezer bag. Just defrost and reheat to serve.
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