Homemade Chicken Noodle Soup

By mirandavoegeli

Ingredients

• 9 cups chicken stock/broth
• 3 cups dry whole-grain noodles
• 10 carrots, peeled and chopped
• 5 celery stalks, washed and chopped
• 2 cups cooked chicken, shredded or diced
• Salt & pepper, to taste
• Bonus: If you want to go the extra mile make and add whole-wheat matzo balls to this soup. Just make sure you boil the matzo balls in a separate pot of water and not the stock!

Details

Servings 6
Adapted from 100daysofrealfood.com

Preparation

Step 1

Instructions

Bring chicken stock to a boil.

Add dry whole-grain noodles to stock and set the timer according to pasta package directions.

When there are 5 minutes left in the cooking time throw in the chopped carrots and celery. Keep the stock boiling.

When there is about 1 minute left add the cooked chicken to the stock so it can heat up thoroughly.

Taste the soup and add salt and pepper as needed.
Serve warm and store the leftovers in the fridge or freezer. Enjoy!

Instructions