Chicken Noodle Soup

1/2 recipe Homemade Pasta Noodles (cut to fettuccine 1” long, #4 width)
(or store bought, about 1 lb package)
2 chicken breasts, boneless skinless
½ lb frozen carrots & peas
5 stalks celery, chopped
1 can corn, drained
1 tsp onion powder
1 tbsp onion flakes
3 tsp salt
1 tsp ground black pepper
½ tsp garlic powder
2 tbsp (2 cubes) chicken bouillon

Prepare pasta dough, roll, and cut to desired size & shape. Allow to dry while preparing soup (skip this step if using store bought pasta).

Defrost chicken (if frozen, use microwave defrost setting). Fill 6 quart pot 2/3 full of water. Bring to a boil on high heat. Cut chicken into large thin chunks, about fourths, and put in boiling water. Reduce heat to simmer for 30 minutes (check chicken for doneness--no longer pink in middle of fattest piece--after 15 minutes).

Remove chicken from water and cut into bite size chunks. Pour broth through strainer into bowl. Clean remaining foam out of pot. Return broth to pot.

Add to broth: chicken, all veggies, all seasonings, and water to fill to about an inch below top of pot (about 6 cups).

Bring soup to a boil on high, then reduce heat and simmer for 15-20 minutes (or until veggies are desired tenderness).

Add pasta, bring to boil, cook 3 minutes (or according to package if store bought; usually 8 minutes). Remove from heat; serve.

Delicious served with homemade wheat bread, for dipping.

Read Full Article
Homemade Pasta Noodles Recipe
Wheat Bread Recipe
Recipe Index