Chicken Noodle Soup

It's soup season everyone! This is one of our favorites. I've been making this for years and have adapted it into what I think is the perfect chicken noodle soup. It makes plenty so that we can have leftovers for days, but if you're feeding a larger family it will probably be just right. Enjoy. :)

Chicken Noodle Soup

4 Boneless Skinless Chicken Thighs (breast will also work)

3 cups chopped russet potatoes

1 cup chopped celery

1 1/2 cups chopped carrots

2 cups egg noodles

1 cup Half and Half

Salt and Pepper to taste

Homemade Chicken Broth:

7 cups water

2 Tbsp Chicken Bouillon (Knorr brand)

3 Tbsp Better Than Bouillon

1. Coat the bottom of a cast iron pan with olive oil and fry chicken thighs until cooked through. Chop up and set aside.

2. Add the homemade chicken broth ingredients to the large Dutch oven or pot and mix together, bringing to a boil.

3. Chop up potatoes, adding them to the pot and boiling until just tender (about 3-5 minutes)

4. Meanwhile chop up celery a4nd carrots and add them to the pot once potatoes are almost tender (about 3-5 minutes)

5. Boil soup until all vegetables are almost tender, seasoning with salt and pepper. **See Note**

6. Add in egg noodles and boil with lid on until noodles are tender (about 5-10 minutes)

7. Remove pot from the stove and stir in half and half.

NOTE: The noodles will absorb some of the broth so depending on how runny you like your soup you may need to add more water/seasonings to even it out.