Chicken Noodle Soup

MMM!!!  Don't you just want some of this right now?  Instagram has a way of making not-so-glam food look super yummy.  Regardless of how it looks this chicken noodle soup is perfect for these in between kind of days.  It isn't super cold here but I have definitely needed my share of soup and Starbucks over the last few rainy days!

Chicken Noodle Soup

4 cups chopped, cooked chicken

1 cup chopped celery

1 cup chopped carrots

1/2 cup chopped onion

1/4 cup butter

8 ounces egg noodles

12 cups water

9 cubes chicken bouillon

1/2 tsp ground black pepper

1 bay leaf

1 Tbsp. dried parsley

Saute celery and onion in butter.  Add chicken, carrots, water, bouillon, pepper, bay leaf and parsley.  Simmer for 30 minutes.  Add the egg noodles and simmer for 10 more minutes.

I got the original recipe from allrecipes but I thought it needed some tweaking so this is my version.  I added lot of extra veggies....why 1/4 a cup of carrots would be enough for flavour or taste I don't know.  I added at LEAST a cup of carrots and celery if not more.

I boil most of my chicken when I do these types of recipes so I can make my own chicken stock.  If you have a where you need chicken stock you could save it and freeze it.  Otherwise just substitute your chicken stock for as many of the 12 cups of water as you can.  This makes the soup even more flavourful.

This soup was wonderful both fresh and frozen.  Make sure you watch the noodles though.  You really only need to simmer and by simmer I mean do not boil!!  I always make the mistake of turning my soup up a little too high and then I lose precious soup liquid to evaporation!  Also if you simmer too long your noodles will be overcooked.  They won't taste bad but they will be more mushy.  You want them to be al dente.  Or maybe you don't.  Simmer away if that's the case!

This soup is comforting and homey but most of all like anything I share with you...easy and yummy!!

I hope you enjoy!!!