My mom’s homemade chicken noodle soup is the best – hands-down. It is a total comfort food that my Mom always made when we were growing up. It is the best! Not only is it great to have on a chilly day, but I truly believe that it is the cure to the common cold. (If you really want to kick your cold, add more onion and pepper) Thanks for the recipe, Mom, and thanks for always making this when we were sick. It always made us feel better… probably because it was always made with extra love 🙂
- In a large stock pot combine water, chicken and salt. Boil until chicken is cooked completely through. Remove the cooked chicken onto a plate to cool. Keep the broth. Cover the chicken with plastic wrap so it doesn't dry out. Refrigerate. At this point I like to strain the broth to get a nice clear broth for the soup and put it back into the stock pot.
- Peel onion and chop into chunks.
- Combine 1/2 c. of water and onion in a food processor. Puree for 30 seconds, add to the chicken broth. Add carrots, chicken granules and celery. Bring to a boil, then add either homemade noodles or I use about 2/3's bag of the "Country Pasta" Homemade Style Egg Pasta.
- Cook the noodles until done, 15-20 minutes.
- While the pasta is cooking, cut the chicken breasts into small bite-sized chunks. I like to break and tear it into chunks. If you need to add more liquid to the soup, either add a can of Swanson's chicken broth or water and season with more of the Wylers chicken bouillon granules to taste.
- Add bouillon granules and pepper to taste.