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Homemade Chicken Noodle Soup

Ingredients

  • 2 large chicken breasts
  • 3 boneless chicken thighs
  • 7 stalks of celery
  • 3 bay leaves
  • 6 peppercorns
  • 3 cups of low sodium chicken broth
  • 1-2 chicken bouillon cubes
  • 1 large onion minces
  • 3 carrots sliced
  • 1 tablespoon dried parsley
  • 1/2 lb thin egg noodles cooked
  • 3 teaspoons salt
  • 1 teaspoon pepper
  • 1/2 teaspoon Accent seasoning or seasonings you like

Instructions

  • Place chicken breasts and chicken thighs into 6 qt. stockpot. Cover them with water and add one chicken bouillon cube, bay leaves, peppercorns, and 3 stalks of celery broken in half.
  • Cook over high heat and simmer until chicken is done.
  • Remove the celery halves and chicken.
  • Add 3 cups chicken broth (or to taste), minced onion, celery, carrots, dried parsley and egg noodles.
  • Cut or shred chicken into bite size pieces, add to broth.
  • Season with salt, pepper and accent seasoning.
  • Cook approximately 10 minutes.