Hello! How is everyone? A week or so ago, my mom (who is staying with us) made her Homemade chicken noodle soup. If you are anything like me, there is nothing better than A. mom’s home cooking and B. not having to cook after work. Ok, to be honest, Trent has been doing a lot of the cooking too. So, between him and my mom, I am completely and utterly spoiled. Ladies, find a man who cooks. That’s all I gotta say. Any who, I digress. Like I was saying, chicken noodle soup.
With everything going on lately there is something so comforting about a bowl of homemade chicken noodle soup. I feel like with fall right around the corner, which I cannot even believe, we will be eating soups a lot. And with all of the “give me the recipe” on Insta, I sat down with my mom and got her impromptu recipe. She really just wings it, but here is our best attempt…
Mom’s Chicken Noodle Soup.
Ingredients:
- 3 Chicken Breasts (we used bone in, but you can add thighs as well and reduce amount of breasts)
- 2 Cups of Water
- 2 Boxes of Chicken Broth (32 oz.)
- 1 Chicken Bouillon Cube
- Veggies- she used carrots, celery and onion (you can use other veggies too)
- 1 Bag of Egg Noodles (we used gluten free)
- Salt and pepper to taste
Instructions:
- In the slow cooker add the 3 chicken breasts with 2 cups of water. Add salt and pepper. Cook on high for about 4-5 hours.
- Once cooked, shred the chicken into pieces off of the bone. Put back in slow cooker.
- Add 2 boxes of chicken broth and bouillon cube. Continue cooking.
- Add hearty veggies about an and hour and a half prior to serving. If adding veggies such as peas or corn, they will only need about 20-30 min to cook.
- Cook noodles per instructions.
- Add noodles to soup a couple of minutes before serving.
- Salt and pepper to taste.
- Serve and enjoy!
Happy cooking!
