Chunky Chicken Noodle

Chunky Chicken Noodle Soup

Prep Time: 1 hour

It’s getting to be that time of the year for Fall food, and this means stews, soups and chili will be the main meals at my house! This is a recipe that my mom has taught me and I make it every year. It’s easy to make, inexpensive and absolutely delicious! It’s packed with tons of flavor and tender chicken! Enjoy!

Ingredients:
5 medium carrots, cut diagonally into 1/2-inch-thick slices
5 celery ribs
64 ounces of chicken broth
(1 bag) 16 ounces dried wide egg noodles
Shredded cooked chicken ( yes, the whole chicken)
Kosher salt and freshly ground black pepper (to taste)
1 tablespoon whole black peppercorns

**Remember you already have a good amount of salt in your chicken stock, be cautious of how much extra salt you add to the soup!

Directions:

 1) Boil the chicken in a pot with water, salt and pepper. 

2) Place a soup pot over medium heat and add the chopped onion, carrots, celery.  Cook and stir  vegetables for about 6 minutes, until the vegetables are softened but not browned.

3) Pour in the chicken stock and bring the liquid to a boil. 

4) Boil egg noodles in another pot until soft. Strain. Place noodle in freezer ziplock bag.
(Storing noodles in the bags, in the fridge, helps prevent noodles from getting too soft and broken!)

5) Place chicken on cutting board, pull off meat, and add to stock and vegetables.

(I like mine chunky so I try to leave it in large pieces.) 

6) Reduce heat and serve! Add desired noodles to personal bowl.

Note: I make a large quantity of soup at a time and put it in Tupperware containers and freeze it until I am ready to eat it.

Bon appétit!