Homemade Chicken Noodle Soup.
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Composition Homemade Chicken Noodle Soup:
- Give 3 chicken breasts.
- Prepare 5 potatoes, peeled & cubed.
- Prepare 5 of carrots, peeled & sliced.
- Require 2 cups of cauliflour, chopped.
- Need 1 yellow onion, sliced.
- Require 2 garlic cloves.
- Prepare 3 celery sticks, sliced.
- Give 1 can for whole kernel corn.
- Need 32 oz - chicken broth.
- Require 2 tbsp for garlic salt.
- Require 1 tbsp for dried minced onion.
- Give 1 tbsp - oregano.
- Require to taste for salt & pepper.
- Require 16 oz of box elbow macaroni noodles (or whichever you prefer).
Homemade Chicken Noodle Soup making:
- Start off by boiling chicken breasts in a deep soup pot, add garlic cloves. (Don't fill completely with water. Only enough to boil chicken).
- While chicken is boiling, peel potatoes & cube in medium size cubes, set aside. Then peel & slice carrots, celery, onion & cauliflour; set aside until chicken is done boiling..
- When chicken is done boiling, remove the breast from the water, place on a plate to cool down. Then add prepared veggies to the same water used to boil the breasts..
- Once cooled a little, shred chicken with a fork & return chicken back to the pot with veggies..
- Add chicken broth, can of corn (do not drain) & seasonings. Boil for another hour or until veggies are tender..
- While soup is boiling, take this time to boil noodles according to directions on the box, drain & set aside to add later to your own personal bowl of soup. (I do this because I have picky eaters in my house who don't like noodles in their soup) or (if you want) you can add your noodles to the soup the last 10-15 mins. Serve with crackers (optional) & enjoy!.
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