Chicken Noodle Soup

This is a recipe that my wife has been making for years.  It is perfect on any chilly day and even better yet, it is very easy to make!

Ingredients List:

7-8 cans Chicken Broth
2 ribs of Celery, diced
3 Carrots, diced
1/2 Onion, diced
1 tsp. Garlic, minced
1 lg. can Chicken
1 tsp. Poultry Seasoning
1 tsp. Salt and Pepper each
1 pkg. Egg Noodles (the Country Pasta brand is our favorite Egg Noodles)


The first thing you'll need to do is dice the carrots, celery and onion, making them as small or large as your prefer.  We typically dice ours up pretty small, which allows them to soften up quicker.

Then add them to a small amount of oil and saute until soft.  Next add the garlic, and half of the salt and pepper.

Now add 6 cans of chicken stock. (Shameless Plug Warning!)  We love our Pampered Chef Smooth-Edge Can Opener.  It is very easy to turn, and won't leave any sharp edges on either the lid or the can.  So you can reuse the can for things like a tool holder, or crayon holder for your kids.

Next add the poultry seasoning, canned chicken and the remainder of the salt and pepper to taste. 

Sometimes you just don't have time to mess with cooking chicken, so using the canned chicken comes in real handy for dishes like this one.  (Shameless Plug Warning!)  We always strain our canned chicken in our Pampered Chef Measuring Colander.  You can drain and rinse the chicken and know how much you have all at the same time!

Bring the soup to a boil and then add the noodles.  Let them simmer for about 25-30 minutes or until tender and serve.  Add more chicken broth if needed.  In this instance, we did add one more can of broth since the noodles soaked up a lot of the broth.