Chicken Noodle Soup

It is common for folks to crave chicken noodle soup when it’s cold outside or if you are feeling under the weather. This makes sense as the chicken stock* boosts your immune system. But I have been wondering who invented this heartwarming soup. We know that both chicken soups and noodle soups have been around for centuries. But in 1934, Ernest Lacoutiere was working as the head chef at Campbell’s soup company. He combined these two soups together and Campbell’s chicken noodle soup has been famous ever since. Enjoy this easy and comforting homemade soup with your friends and family!

2 carrots, cut into ¼ inch rounds

2 stalks celery, sliced thin

1 onion, finely chopped

2 cloves garlic, minced

2 tbsp butter or olive oil

1 tbsp lemon juice

8 cups chicken broth or stockIn a crockpot the night before, add the chicken carcass and any other chicken that you won’t use in the soup the next day. Fill the pot with water and cover. Set on low and let the stock cook overnight. The next day, just remove all the bones with a slotted spoon. Strain through cheesecloth and your stock is ready.

2 cups dried wide egg noodles

2 cups diced cooked chicken

¼ cup Italian or flat leaf parsley, finely chopped

salt and pepper, to taste

Over medium high heat in a large soup pot, sauté carrots, celery, garlic and onion in butter or olive oil until tender. Add the stock and chicken. Season with salt and pepper to taste. Add the noodles and cook to the instructions on the package. This soup is that easy. Just ladle into bowls, add some lemon juice and parsley to garnish! Serves 8.

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Chicken Noodle Soup