Homemade Chicken Noodle Soup
  • 2 chicken breasts, boneless skinless
  • 7 cups water, divided
  • 1 package (1 oz.) Lipton Onion Dry Soup Mix
  • 1 medium yellow onion, chopped
  • 3 celery stalks, diced
  • 6 medium carrots, peeled and sliced
  • 3 garlic cloves, minced
  • 4 teaspoons chicken bouillon
  • poultry seasoning
  • basil
  • oregano leaves
  • garlic salt
  • onion salt
  • Homemade noodles (see recipe below) or 8 oz. egg noodles
  1. Place chicken breasts in crock pot. Add 4 cups of water. Sprinkle the Lipton Onion Dry Soup Mix over the chicken. Cook chicken in crock pot on low for 6-8 hours until tender.
  2. Prepare the vegetables by cutting the onion, celery, carrots and garlic cloves. Place them in a container and put it in the fridge until you are ready to make the soup.
  3. Shred the chicken and place the shredded chicken and broth from the crock pot into a large stock pot. Add 3 more cups of water to make the soup.
  4. Take the vegetables out of the fridge and add them to the stock pot of soup. Add the 4 teaspoons of chicken bouillon, then sprinkle the soup with poultry seasoning, basil, oregano, garlic salt and onion salt. Stir together. (Note: You can add more cups of water to make more soup. If you do, be sure to add 1 teaspoon of chicken bouillon for every cup of water you pour into the soup. You will also need to sprinkle more seasonings into the soup to taste.)
  5. Allow the soup to simmer for about 20 minutes until the vegetables are soft.
  6. While the soup is simmering, make the homemade noodles (see recipe below).
  7. Before adding the noodles into the soup, taste the soup and sprinkle in more seasonings if needed.
  8. Bring the soup to a boil, and drop in the homemade noodles a small handful at a time. (If you use packaged egg noodles, pour 8 oz. into the soup.) Cook the noodles for 6-7 minutes until tender.
  9. Serve hot.
Recipe by Saving Cent by Cent at https://savingcentbycent.com/2011/04/14/homemade-chicken-noodle-soup/