Lately it seems that if my daughter could eat Campbell's Double Noodle Soup for every meal in the day, she would. My son, on the other hand, won't touch the stuff. Because of this, I decided to try to make a yummy homemade chicken soup that would please everyone in my family. I came across a recipe on bhg.com that, with a few small tweaks would be perfect.
I will definitely be making this soup again and again. It pleased everyone in my household at the dinner table tonight!
Homemade Chicken Noodle Soup
Adapted from bhg.com
4 boneless skinless chicken breasts
2 -32oz boxes chicken stock
2 chicken bouillons
1 teaspoon dry thyme
2 bay leaves
salt and pepper to taste
4-5 carrots, peeled and chopped
1 large onion, chopped (I chopped it really big so I could remove it.)
1 12oz bag egg noodles
1 cup frozen peas
1 cup milk
2 Tablespoons flour
1. Place chicken in bottom of Dutch Oven (I used 7.25 quart LeCreuset Dutch Oven, I'm sure a stock pot would be fine too.)
2. Add chicken broth, chicken bouillon, dried thyme, bay leaves, salt, pepper, onion, and carrots to chicken.
3. Bring the ingredients to a boil. Then cover and simmer for 30 minutes, or until chicken is fully cooked.
4. Remove chicken from pot, and shred it. I used this simple method to shred the chicken in under 1 minute.
5. Remove bay leaves now. Also, if you chopped the onion big like me, you can remove it now.
6. Add egg noodles to broth in pot and cook according to package directions.**
7. Once the noodles are done cooking stir in the peas.
8. In a screw-top jar, combine milk and flour. Shake to combine, then add to the broth mixture in pot.
9. Cook until mixture is thick and bubbly, about 3-4 minutes.
10. Add shredded chicken back to pot.
11. Stir, taste, and season with more salt and pepper if necessary.
12. EAT and ENJOY!
**If when cooking your noodles you need more fluid, just add some water.
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