Grandma's Chicken Noodle Soup

Great basic recipe.My son loved it. He likes chicken noodles soup with lots of noodles.Depending on the humidity of your pantry, the liquid will need adjusting as flour may be extra dry. I always need more water for noodles in winter.I have a pasta attachment for my kitchen aid so short noodles with the spagettattachment worked perfectly.

Delicious and easy recipe. I made a few personal preference edits to add more natural vitamins for a healthier soup and a bit more flavor.. I’m sure the recipe is excellent by itself though.Did not use butter or sauté the celery and onions hence cutting down on the fat.I also cooked the skinless boneless chicken breasts (you can use skinless chicken breast with bone) in the 12 cups of water using only 8 bullion cubes and cooked for 1 hour before adding the veggies and spices from Grandmas soup recipe, adding one ripe tomato, 1 potato with skin (in liu of cornstarch), 5 small whole garlic cloves and 1 small turnip cut in 3. I discard the Turnip at the end before adding the noodles, I used 6 ounces dried noodles to keep the soup more brothy. All veggie’s were finely diced (my preference for getting more of a mix of veggies and flavor in every spoonful.Totally cooking time was 2.5 hours, I finely diced the veggies while the chicken breast were cooking so the 2.5 hours included prep time and clean up once all ingredients were simmering together.

I’m a salt lover, but I’ll cut back on the salt the next time I make this. I did add some carrots and black pepper, otherwise, followed the recipe. The poultry seasoning was a good addition, one I’d never before seen in chicken noodle soup, and the cornstarch slurry gave a nice consistency to the broth. We enjoyed along with a big salad for dinner.

LOOOVE this soup! This goes in our "make regularly" section of kitchen recipes. So tasty. I do add carrots, but I don't really change anything else usually. Thanks so much to whoever came up with this one.