Sunday, January 8, 2012

Homemade Chicken Noodle Soup

Okay, It's cold, damp and rainy outside. I've had a cold for a week, so a hot pot of homemade chicken noodle soup is what the doctor ordered!


  • 1 large baking hen or 4 lbs. of chicken leg quarters or 1 pack of boneless, skinless chicken thighs 
  • 2 cans of sweet yellow corn 
  • 2 cans of sliced carrots 
  • (Feel free to use fresh, I’m just giving short cuts here) 
  • 1 medium onion, chopped
  • egg noodles, dumpling or broad width 
  • 1 small jar of Cheese Wiz 
  • 3 heaping tsps. Better Than Boullion seasoning (or 5 or 6 cubes of chicken boullion) 
  • Salt, pepper, poultry seasoning to taste


    • In a large soup pot, cover the rinsed hen or chicken pieces with water. Add 1 tbsp. sea salt and the boullion. Bring to a boil and cook until done. Cover the pot with a lid and let it cool off a little. Remove chicken from pot and pull meat from bones.
    • Add veggies and seasonings and stir real well.Taste broth to determine if it’s seasoned properly. Add more boullion or salt and pepper until it tastes good. 

    • Bring broth to a rolling boil and add around 3/4 of the bag of egg noodles. 
      Return meat to pot. 
      Cook for around 9 minutes. 
      Add in Cheese Wiz. Mix in well. 

      Let it simmer until ready to serve. Notice how pretty the broth is. Wait until you taste it!