you know that sometimes I like to pull an awesome homemade meal out of left field on a weekday… so here we go, homemade shredded chicken noodle soup. does it take longer than 10 minutes to cook? yes. is it worth it? yes. especially on a dreary fall day, perfection!
I told stephen I was making chicken noodle soup this week and he asked me if it was a side dish. silly boys. this soup is full of tender, shredded chicken and veggies – plenty to fill you up! with the cooler fall breezes gracing us, I love to whip up some hearty soups. this chicken noodle soup along with baked potato soup are my go-to choices.
to shred chicken: use two forks and pull the meat apart. if you’re too lazy to cut onions, you’re in good company…
-3 c. chicken (I used about 1.75lbs)
-1 c. celery, chopped
-1 c. onion, chopped
-1 c. carrot, diced or in discs like I used
-1/4 c. butter
-12 c. water
-3 T. chicken bouillon
-1/2 t. marjoram leaves
-4 bay leaves
-8 oz. egg noodles
-1 T. parsley, chopped
1. boil your chicken until cooked throughly. immediately shred the chicken while warm using two forks and set aside.
2. in a large pot, bring the butter to medium along with the onions, celery, and carrots. cook until soft.
3. add remaining ingredients, except noodles and parsley. bring to a boil.
4. reduce heat to simmer for 30 minutes, covered.
5. remove bay leaves and add noodles and parsley. cook for another 10 minutes, covered.
note: make sure to remove the bay leaves. some say they are poisonous to eat, others say they’re not… I don’t care to prove either theory right!
yield: 4 quarts (which means plenty of yummy leftovers!)