Chicken breast, egg noodles and vegetables are simmered together in stock to create this soup. This is a fantastic recipe when you don't have time to make soup totally from scratch.
Lovely recipe! I didn't have any celery left so just missed it out and I used homemade stock. I also used gluten free rice noodles. Tip! Break your noodles up! It's quite hard to ladle out if not and very messy to eat! Hehe - 24 Nov 2016
In a word, WONDERLICIOUS! I knocked this recipe out of the park on my first try. Here's what I did (and what you should do too): in melted butter, sauté 2 minced garlic cloves, 1 cup chopped onion, 1 cup chopped celery, and 1 cup sliced carrots. Meanwhile, chop 1/2 pound uncooked boneless, skinless chicken breast into bite-size pieces. Add chicken, the broth, basil, oregano, salt, garlic pepper, a dash or two of poultry seasoning, and a pinch or two of dried thyme to the pot of veggies. Bring to a boil, reduce heat, cover and simmer 20 minutes. Meanwhile, cook 3 cups egg noodles according to package directions in a separate pot. Add drained noodles to chicken and veggies, simmer an additional 10 minutes. Only if you want some creaminess, go ahead and add a half can of condensed cream of whatever soup (whatever flavor you choose). Voilà! A SIX-star chicken noodle soup! - 07 Nov 2007 (Review from Allrecipes US | Canada)
Vincenza...I could kiss you for this recipe. My 15 month old and I had a bad flu and she refused to eat any soup from the can. I was ill and at my wits end and found this recipe. I had all ingredients in the house (except for celery) and whipped this together. I didn't have the vegetable broth and had to improvise with some chicken broth granules to make all the necessary broth. I cubed raw chicken and boiled it in the soup to save time. I also added garlic. I made egg noodles on the side and added it as we ate it so the soup wouldn't get starchy. This soup was not only easy but AMAZING! Probably the best chicken soup I've eaten. UPDATE: I'm still eating this on a regular weekly basis. I make a batch almost weekly and it freezes excellent (if you don't add pasta to it until you're ready to serve). I now ALWAYS use vegetable broth as I really feel it adds to the flavor. I sautee the celery, onions and carrots along with garlic to soften them up. I also buy a rotisserie chicken and use the whole thing to make a huge batch of this soup. I triple all veggies and my 20 month old daughter eats the veggies out of the soup by the handful! This freezes REALLY well if you don't add pasta until you're ready to serve. This is a definite keeper and is still the best homemade chicken soup I've had. - 17 Jul 2007 (Review from Allrecipes US | Canada)