Mom’s Chicken Noodle Soup

Remember when you first moved away to college? at first your all excited!! Get moved in, meet new roommates, figure out where all your classes are and THEN you start to miss your mom’s cooking   I remember calling my mom, choking back the tears, and asking for her Chicken Noodle Soup recipe.  Of course, it wasn’t quite the same but close enough to keep the homesickness at bay just a little longer.

This recipe is a spin off the one my mom gave to me in college…. I can hardly believe my oldest is applying to colleges and looking at programs for next fall!  It’s just too crazy!! (I’m really getting old!!!)  I guess by having this blog she’ll know where to look for the recipe BUT, she’d better still be givin’ me a call

Mom’s Chicken Noodle Soup

In a large stock pot combine:
8 C water
4 celery stocks, sliced
4 carrots, sliced
1 onion, chopped
5 chicken bouillon cubes
3-4 chicken breasts (just throw them right in frozen)
1/4 tsp celery salt
1/4 tsp onion salt
1/2 tsp salt
1/4 tsp pepper

Cook for 20 minutes, removed chicken breasts, dice, (it’s okay if they are still a little raw inside, it will cook more) add back to pot.

Add to pot:
1 can whole kernel corn
1 can cream of chicken soup (I like lowfat)
1 package frozen egg noodles

Add the noodles and cook according to package directions. (the kind I buy are defrosted for 1 minute and cooked for 10-15 minutes, I just throw them right in the pot and save on clean up!)

Ingredients

Cut up Veggies, add water

Add frozen chicken and cook 20 minutes

Dice chicken, add back to pot

Add corn, cream of chicken, and egg noodles. Cook until noodles are done approx 10-15 minutes.