May 15, 2011

Homemade Chicken Noodle Soup ~ Slow Cook

Homemade Chicken Noodle Soup ~Slow Cook!
(SUPER easy too!)

THANK YOU SO MUCH FOR VISITING MY BLOG! I want to apologize for NOT posting the last couple of days....blogger was down and then deleted a post of mine, well...I GOT FRUSTRATED!  But I'm BACK and up and running!  Thank you!

Welcome to my blog and welcome back if you are a returning visitor!  I'd LOVE if you would stay awhile and click on 'follow' to become a follower!

 So when I was pregnant with my son (who is now 5) a really really good friend of mine made us a MEAL as people often do when someone has a baby.  But she made us Homemade Chicken Noodle Soup and I'll NEVER forget it!  I asked her how she made it and she didn't really have a specific recipe but I've tried to reproduce it over...and over again through the years.  We finally have one that we LOVE, but it's still not hers.  :)  Thank you my dear friend.

NOTE:  Make this on a day where you are just hanging around the house and have time to start cooking a few hours before dinner.

SUPER LOW-FAT and healthy!

3 - Boneless Skinless Chicken Breasts
4 - 32 oz containers of Chicken Stock
4 - cloves of garlic, shredded in a zester to make a kind of garlic paste (or minced is fine
1/2 - large onion
1 - tablespoon salt
1/2 - teaspoon ground pepper
4 - tablespoons green onions, chopped
3 - Carrots, peeled and chopped
2 - stalk of celery
1 - tablespoon dried basil
1 - tablespoon oregano
1 - 12 oz bag of NoYolk Pasta (don't use more or you wont' have any broth left!)

 Start by adding 1 of your 32 oz containers of chicken stock into a large cooking pot and setting on a medium high heat. Add your zested (or minced) garlic, onion, salt, pepper, green onions and your 3 chicken breasts.  Bring to just a boil and then cover and turn down to medium heat or so to where it is just lightly boiling. 

Gently boil for about an hour or two...then remove your chicken breasts.  Chop them into large chunky but bite size pieces.  It will be SUPER tender!  Then add it back to the broth mixture.

(What you have made at this point is a SUPER CONCENTRATED broth that has infused all your flavors into the chicken)

Now add the other 3 containers of your chicken stock and bring to a boil at medium high heat.  Add your chopped carrots and celery. Cook for about 15 minutes more.

Then, you add your noodles!  And I'm not kidding when I say don't add more than 1 12 oz bag of noodles.   I can't TELL you how many times I've added more thinking it wouldn't be enough and soaks up ALLLLL my broth!  :) 

Simmer for about a half hour or until you are ready to eat and you are DONE!  Remember to add more salt and pepper if you like...we do...but for the purpose of a recipe I stay conservative! We let it simmer for hours and kind of eat on it all day on a lazy Sunday afternoon or a busy week night when everybody has a different schedule!

Thank you again for stopping by and REMEMBER...come back tomorrow!

I linked up this recipe at...


  1. This is pretty much the way I make chicken noodle soup. My family loves it. Thanks for sharing with my newbie party.

  2. This chicken noodle soup is so good.thanks for sharing

  3. Ohhhh, I have everything but the noodles! So simple and looks yummy.

  4. Your chicken noodle soup recipe looks really great. Thank you for sharing it at Joy of Desserts. :-)

  5. Yum, this looks DELISH!! Thanks for sharing! XO ~Liz

  6. I have an award for you. :-)

  7. Heather, I will so try this at home. Thank you for joining us at the Creative Bloggers' Party & Hop.


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