Grandma’s chicken noodle soup is easy, creamy, delicious, and full of great flavors. Best on a cold winter day, or when you’re in need of a hearty comfort meal.
32 ounces chicken broth*
1 pound Grandma’s wide egg noodles**
1 cup chicken breast, diced or shredded into bite sized cubes
3 stocks celery, diced (about ¾ cup)
1 cup carrots, sliced into rounds
½ yellow onion, diced
salt and pepper, to taste
2 fresh lemons, juiced
*If soup looks too thick, add more broth, or water. When reheating the soup, you will also need more broth or water, as the soup will thicken as it sits.
**Grandma’s wide egg noodles are typically found in the frozen section at grocery stores.
1. Bring chicken broth to boil and add the diced chicken breast and bring to a boil.
2. Add the celery, carrots, and onion to the pot and cook until tender. Salt and pepper to taste.
3. When the chicken is nearly done, stir in the lemon juice.
4. Add the egg noodles, making sure the noodles are thawed and separated before adding to the pan. Cook until the noodles are soft. Add more lemon if desired.
5. Serve warm and enjoy!