Recipe 13: Chicken Noodle Soup
Just like Grandma's
This is one of the many recipes that Aaron and I want to share with you. We are overjoyed for you to come with us on our journey as we put together different concoctions and laugh together (all while hoping to not burn our apartment down). Please enjoy these recipes as much as we have. We welcome you to a small, but intentional, part of our lives.
If you would like to read the post that accompanies this recipe, check it out here.
What You’ll Need
- Olive Oil
- One Large Onion, chopped
- 1 Bag Carrot “Chips”
- 4 Stalks Celery, chopped
- Salt and Pepper, to taste
- 3 Cloves of Garlic (or garlic powder)
- 8 cups Chicken Broth
- 1 package (approximately 8 ounces) Egg Noodles
- 4–5 cups Cooked Shredded Chicken
How We Did It
1. Heat olive oil, on medium heat, in a large soup pot until it is simmering.
2. Once the oil is simmering, add chopped onions, chopped celery, carrot “chips”, and salt and pepper to the pot.
3. Cook for approximately 15 minutes, stirring occasionally. Add garlic and allow it to get fragrant (around 1 minute).
4. Add 8 cups of chicken broth and bring to a boil.
5. Once boiling, add 8 ounces (approximately 1 package) of egg noodles and cook for 6 minutes.
6. Add up to 5 cups of cooked shredded chicken (more or less for your taste).
7. Cook until the chicken is warmed through (5 minutes should do the trick).
8. Serve immediately or cool and store in the fridge and freezer for later!
9. Enjoy, friends!
A Final Note
Aaron and I had so much fun cooking this together. We loved putting our own spin on it but we do need to give credit where it is due. Find the original recipe here:
