"Souper" Easy Chicken Noodle Soup

Yes, I am posting again. Some of my favorite recipes are from the contributors of this blog, so I decided if you are too shy to post them, I will.

Monday is soup night at our house. The other day Mark requested homemade chicken noodle soup. I have never made homemade chicken noodle soup, but Mark insists I have, and remembers it being good. I'm sure someone must have brought us some in the last couple of years. Evidently Mark loved it, so I was feeling some pressure. Then I remembered this recipe I got from Sara last Christmas. It must have been the "easy" in the title that stuck in my brain.

Not only is this soup easy, it turned out delicious. Everyone in my family, from Mark right down to Gracie, ate it up. I also love the crock pot option. Thanks Sara!



3 qts. water
10-12 chicken bouillon cubes (or 1/3 cup chicken soup base)
1/4 t. pepper
1 t. basil
2-3 chicken breasts (uncooked)
2 carrots, sliced
2 stalks celery, sliced
1 onion
3-4 large handfuls of Country Pasta noodles

In a large pot, or crock pot*, add water, bouillon. seasonings, chicken and vegetables. Bring to a boil, then simmer until vegetables are tender and chicken is cooked. Remove chicken and shred. Return to a boil. Add noodles. Cook until noodles are tender. Put shredded chicken back in and enjoy.

*In a crock pot, follow the above directions, but start in the morning. Allow to cook all day. Remove chicken to shred and add noodles. Replace chicken and cook for 1-1 1/2 hours, or until noodles are tender.

Tips from Sara: If the chicken is frozen, it doesn't need to be thawed.

Also, if your kids won't eat onions, leave the onion whole for cooking and remove it before serving.

Here on the Wasatch Back you can find Country Pasta on the bottom shelf on the noodle aisle at Day's.