Best Chicken Noodle Soup

When I think of comfort food, this is it. A hot bowl of Chicken Noodle Soup, on a cold day, to warm up your insides. Not to mention, no childhood was complete without mom making a bowl of it for you when you were sick.

If you've ever purchased a can of soup, don't feel bad honey. We've all been there. I used to get my soup from a can, until I learned how easy and great tasting homemade soup is.

What makes this so easy is, it's done in three parts. All parts freeze, making the finished product one you can pull out of the freezer and warmup on the stove in a matter of minutes.

Part One: Homemade Noodles (make a bunch and freeze)

Part Two: Easy Homemade Chicken Stock (make a bunch and freeze)

Part Three: Making the Soup

What You'll Need

2 Prepared Roasted Chicken Breast (shredded or diced)
2 Quarts Chicken Stock
1 Cup Medium Diced Celery (2 large stalks)
1 Cup Medium - Diced Carrots (about 3 carrots)
2 Cups Noodles (if you must, store bought wide egg noodles)
2 t. Parsley Flakes (optional)

Directions:

Bring the chicken stalk to a simmer in a large pot and add the celery carrots, and noodles and noodles.

Simmer uncovered for about ten minutes, until the noodles are cooked. Add the cooked chicken meat and parsley (if desired) and heat thoroughly.

Season to taste: Salt 1 t; Pepper 1/2 t.; Poultry Seasoning 1/2 t.

Note: When using homemade noodles, simmer carrots and celery for five minutes before adding noodles. Then, simmer 10 more minutes until noodles are done.

Serve immediately or freeze for up to three months.

Serves 6

The Queen Bee says, "You can not do a kindness to soon because you will never know when it will be to late."

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