It is 9 degrees here tonight so I made a big pot of homemade chicken noodle soup for dinner. My Mom makes the best chicken noodle soup - the old fashioned way with a whole chicken. I prefer this simpler recipe that I have been perfecting for some time. I use the chicken base to help give it the flavor that it would otherwise be lacking since I am not making a true homemade broth from a whole chicken. The cajun seasoning is not overly spicy and adds another depth to the flavor that is just plain good.
Chicken Noodle Soup
1 onion diced
3 cloves garlic minced
1 stalk celery diced
2 T. butter
14 C. water
10 t. chicken base or bouillon
1 lb. boneless chicken
1 t. salt
1 t. Cajun seasoning
1 C. sliced carrots
1 C. frozen peas
12 oz. Amish home-style egg noodles
1. In a large pot, sauté onion, garlic and celery in butter until tender and caramelized.
2. Add water, chicken base, chicken, salt and Cajun seasoning. Cook on low for about an hour or until chicken is cooked.
3. Remove chicken from the pot and shred/chop it with a knife and a fork. Return the chicken to the pot. Add sliced carrots and peas and bring pot to a boil.
4. Add noodles and continue to boil uncovered 20-28 minutes or until noodles are cooked.
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Hi, I'm Faith, a former Family and Consumer Science (Home Economics) Teacher turned work at home Mom, bringing you family friendly, homemade recipes and homemaking tips to simplify your life. Join me on my homemaking and mothering journey.
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