I've never been a big chicken noodle soup fan. Mostly because what I ate as a child was out of a can. You know...the one with a red and white label. Bleh. More like overcooked noodles in chicken broth.
When I joined Girl Scouts, my troop met once a month and did pretty cool stuff. One day we made chicken noodle soup over a campfire. From then on, I knew that I'd only eat chicken soup if it was homemade. Real pieces of chicken and vegetables and EGG NOODLES! That's just perfection in a bowl.
I've spent a good majority of my recipe-obsessed "adult" life looking for the perfect recipe. It seems like all the ones up til now have been lacking; mostly in flavor that sends me reeling back to my cold winter MN childhood days trying to stomach down the from-the-can soup.
This one is the first recipe for chicken noodle soup that I have ever instantly loved. I like that there were meatballs in it too. I think that they definitely helped contribute to the flavor.
Recipe from Cafemom member Mom2LiamnMolly
What you need:
- 4 cooked, boneless, skinless chicken breasts, shredded or cut into cubes
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 3 stalks celery, chopped
- 3 carrots, chopped
- 1 large potato, peeled and diced into 1-inch cubes
- Parsley, finely chopped
- 3 cloves garlic, finely chopped
- 2 tsp. dried Italian seasoning
- 1 tbsp. lemon juice
- 10 cups chicken broth
- 2 cups cooked pasta (we used egg noodles)
- 24 mini beef meatballs, cooked (we used the precooked, frozen Schwann's Italian meatballs and just stuck them in there a little early)
- Combine ingredients, except pasta and meatballs in a large pot. Bring to a boil.
- Reduce heat and cover. Simmer over low heat for an hour.
- Add in pasta and meatballs and cook until pasta is done and meatballs are warm.