Chicken Noodle Soup


When someone in your family, a friend, or neighbor is sick, there is nothing that says you care more than making them a fresh pot of homemade chicken noodle soup.   The feeling of being nurtured and loved penetrates the heart and soul, and will inevitably make them feel better.  The liquids rehydrate, the salt replenishes their electrolytes, and the food provides essential vitamins and proteins for nourishment.

It goes without saying that no one has to be sick to dish up this hearty soup for dinner. Serve with a salad, crusty bread, and hot sauce for a real kick.

Chicken Noodle Soup
serves a family of 4 at least twice
(3) 16 oz. organic chicken broth
4 double boneless skinless chicken breasts, cleaned, boiled, dice and rinse
1 1/2 cups carrots, diced
1 1/2 cups celery, diced
2-3 leeks, sliced (slice only bottom third of whole leek), divided
1 cup frozen corn
1 large onion, diced
2 Tablespoons ‘Better Than Bouillon’ chicken concentrate paste, or equivalent
3 hard boiled eggs, sliced (optional)
2 cups of broad no yolks noodles, extra wide
Fresh cracked peppercorns for garnish
  1. In a large dutch oven, add chicken broth, and all of the ingredients except hard boiled eggs and noodles.
  2. Set aside a few sliced leeks for garnishing.
  3. Bring to a boil, reduce heat and simmer for 40 minutes.
  4. Adjust seasoning to your taste.
  5. Once you have the soup to your liking, add sliced hard boiled eggs, and noodles, bring back to a boil and quickly reduce heat again.
  6. Serve with cracked peppercorns and fresh sliced leeks.

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