Chicken Noodle Soup

Chicken Noodle Soup

3 chicken breasts cut up and cooked, I like to pressure cook, or 3 chicken breasts on the bone, with instructions below

1 medium onion, chopped

3 large carrots, sliced

2 celery stalks, sliced and optional

8 cups water

4 cubes Maggi chicken bouillon cubes, could also use 4 Tbsp. Knorr bouillon

1 can cream of chicken soup (opt) to make it creamy

½ bag of egg noodles, 12 oz size

or homemade noodles below

Homemade Egg Noodles:     Mix egg, butter and salt with a fork; gradually add flour

1 egg                                       and mix until dough is stiff.  Turn dough out onto a       

1 Tbsp. butter                       floured surface and knead until dough forms ball.

1 tsp. salt                                With floured rolling pin, roll out very thin and cut

½ cup flour                            into narrow strips.  Cook 8 to 10 min in boiling water or add to soup as the last step.

In a large cooking pot, boil chicken in water, simmer for 20 min.  Remove chicken from bone and cube or shred.  Add remaining ingredients into cooking pot.  If you wish, add cream of chicken soup.  Simmer 30 minutes or until vegetables are tender. 

(This can all be done in a crock pot as well, you will just need to cook the noodles separately and add them in later. If you add noodles to crock pot they just get soggy and mushy.  Cook chicken and veggies in crockpot on low 4 hours or 2 hours on high.)  In cooking pot add the noodles and boil 8 to 10 minutes.  Serve with crackers, rolls and garlic French bread!  Makes enough for 8 people so maybe halved or even fourth it!