Chicken Noodle Soup

For weeks all my husband talked about was a chicken noodle soup that someone made for him before we met. Determined to satisfy his craving, and hopefully once again impress him with my cooking abilities, I set out to make “The Best” Chicken Noodle Soup. Pleased with my efforts, I presented him with the soup only to discover that the soup he loved so much had a white sauce… maybe some sort of chowder? Though it’s not the soup he wanted, we have still enjoyed it tremendously! 


3 chicken breasts
2 quarts water
1 Knorr cube
1 Maggi cube
Garlic Powder to taste
Black pepper to taste
Thyme to taste
Blackening to taste
1 ½ cup carrots, coined
½ cup celery, chopped
½ onion, chopped
2 TBS Oil
1 Bay leaf
½ package Egg Noodles (8 oz.)


Boil chicken in water with listed spices. When chicken is cooked, remove chicken from broth and shred. Save the Broth.
Sautee Carrots, Celery and Onion in Oil with listed spices until soft (about 10 minutes) but before the onions are too brown. Add broth and bring to a boil. Add egg noodles and simmer until noodles are soft (about 5 minutes). Then add the shredded chicken and heat through.

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