After making my Asian chicken salad, I had a lot of leftover shredded chicken breast and chicken stock. Later that day, my husband came home not feeling well. To help him feel better, I decided to make him some homemade chicken noodle soup. I believe that you don’t need a lot of ingredients to make chicken noodle soup taste great. In my opinion, the more simple you make it the better.
This soup is really easy to make and so delicious.
Add 1 tablespoon olive to a saute pan and place on medium heat. Once heated, add a 1/2 cup diced carrots, 1/2 cup chopped onions, and 1/4 cup diced celery to pan. Saute until vegetables start to get tender (approx 10 min). Stir occasionally to prevent vegetables from sticking to bottom of pan.
Next add 2 cups shredded cooked chicken breast, 4 cups homemade/store bought chicken stock, poultry seasoning (if desired), salt/pepper, garlic seasoning, and chicken bouillon to pan, and allow to simmer covered on low heat for 15 minutes.
After 15 minutes, add 2 cups dried egg noodles to pan, and simmer on low heat until egg noodles are cooked.
Adjust seasonings if necessary and finish with chopped fresh cilantro.
And when you are ready to serve, make sure to add saltine crackers!!