1 bag egg noodles
4 stalks celery, sliced
3 whole carrots, sliced
1/3 onion, diced
1 carton chicken broth
1 cup water
2 tsp. thyme
2 tsp. oregano
1 tsp. garlic powder
1 tsp. onion powder
1/2 – 1 lb. chicken
To begin, boil a large pot of water. Once the water has reached boiling, add the egg noodles. Cook the noodles for 15 to 20 minutes, then drain. Replace the noodles in the pot.
Meanwhile, wash the celery and carrots; peel the carrots; and slice both the celery and carrots. Also, dice the onion. Place the vegetables in a bowl and set aside.
In the pot with the noodles, add the entire carton of chicken broth and cook on medium heat. Add one cup of water; add more water if you desire more broth in your soup. Heat the soup to a light boil. Afterward, add the thyme, oregano, salt, pepper, garlic powder, and onion powder. Stir the soup well until all the spices are thoroughly mixed. Add the chicken; add 1/2 to 1 lb. chicken depending on how chicken-y you want your soup to taste or how thick you desire it to be.
Cook the soup for 20 to 30 minutes minimum; cook the soup longer if you desire a stronger taste. Stir the soup occasionally in order to keep the taste even. If you desire a richer flavor, double the spices already added and cook longer.
Once the soup has cooked for about 30 minutes, turn off the heat and serve. Enjoy!
Store the soup in the fridge or freezer, depending on space or how soon you will eat the leftovers. The soup will keep well for a while.
Do you ever have leftover chicken and not know what to do with it? An option I found is to create a nice semi-homemade chicken and noodles recipe. I recently attended my sister’s wedding at which there was a ton of leftover food, which included chicken. The first thing I thought of doing with the chicken was to create a soup—because what better thing to do with leftover food than to create a soup.
I’m personally not a fan of following recipes, which is why when I decided to create this soup, I thought I would just throw stuff together that I thought was usually in chicken noodle soups. This is why I decided to add celery and carrots—because these always go very well with soups. I would personally add more celery because I like celery a lot but carrots not so much. You can always add other vegetables if you desire, such as broccoli, corn, potatoes, or the like. Mix and match whatever vegetables you prefer.
This soup is great for any time, especially if you are sick with a sore throat or for days when it’s cold outside. Whatever the occasion for the soup, enjoy the warmth and the delicious flavor.