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! Check out the ingredients. There's one in there you won't expect to find,
but it truly makes all the difference in the world.


  • 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 Bouillon seasoning (or 5 or 6 cubes of chicken bouillon) 
  • 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 bouillon. 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 bouillon 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!