This is the best chicken noodle soup!! It reminds me of Campbell’s Chicken Noodle Soup, which I also love. I like using chicken thighs for this soup, but you can use any chicken pieces you want to. I use bone-in, skin-on chicken because I think it gives it better flavor. After cooking the chicken I cool it in the refrigerator long enough that I can remove all of the fat. Your heart will appreciate it.
- 16-oz. pkg. thin noodles, uncooked
- 12 cups water
- 1 1/2 tablespoons salt
- 1 teaspoon poultry seasoning
- 1 cup chopped celery
- 1 cup chopped carrots
- 1 cup chopped onions
- 6 to 8 uncooked chicken thighs (4 cups cooked and diced)
- 2 (14.5-0z.) cans low-sodium chicken broth
Combine water, salt, poultry seasoning, celery, carrots, onions and chicken in a very large pot. Bring to a boil. Reduce heat, cover and simmer until chicken is cooked completely. Remove chicken from pot and when cool enough to handle, take meat off bone and dice. Keep refrigerated until ready to use.
Cool broth so you can remove the fat. (I put my pot in refrigerator when cool enough and cool it until the fat is solid and then I remove it.)
Put pot back on stove and bring to a boil. Add diced chicken and noodles. Reduce heat to simmer, cover and cook until noodles are cooked. Because the noodles soak up the broth, I then add the 2 cans of chicken broth. If you like your soup heartier and not so juicy, leave the chicken broth out. I like to add crackers to my soup so I like the juicier version.
Serves 8 to 10.
“Turning down the volume of life allows you to listen to God.”