Homemade Chicken Noodle Soup - The Best.

A few years ago - ok, maybe almost like 10! - my sister Karen introduced this recipe to me.  I've been making it regularly ever since.  I've tried multiple homemade Chicken Noodle Soup recipes, but I always come back to this one.  Karen told me how every Halloween night she makes a few different kinds of soups and leaves them on the stove with some bread on the side so throughout the night her busy kids can come and choose their soup whenever they have time amongst their other busy Halloween plans.  I loved the soup and bread idea on Halloween night so we've adopted it, too.  Thanks Karen!

This recipe is easy and super delicious.  It's another one of Colby's regularly requested dinners when I ask him to help me with my meal planning.  I'm pretty sure it's the noodles that make this recipe irresistible.  I also think it tastes better if the chicken is seasoned a little.  I've done plain boiled chicken and it just doesn't pass the test as well as chicken I've cooked in the crockpot with salt and pepper and chicken stock, or leftover rotisserie chicken like Karen suggested.  We've also made this with leftover turkey and turkey stock from Thanksgiving or whenever Colby has smoked a turkey and it's still way good.

I'm sure any kind of frozen egg noodle would work but these are perfect!  You only use 1/2 of the 24oz bag, so save the other half for the next time you make this soup!

 Seasoned chicken or leftover Rotisserie chicken adds great flavor.

Those rolls in the background can't wait to be dipped in the broth.  Don't you worry little rolls, I will dip you.  And the other ones I will spread butter on you and eat you with a smile on my face.

Homemade Chicken Noodle Soup - The Best.
Yield: 6 servings

Ingredients
1 bag of sliced carrots
1 stalk of celery, diced
1 onion, diced
2 quarts water
4 chicken bouillon cubes
3 chicken breasts, cooked and diced or shredded
1 can cream of chicken soup
1 teaspoon basil
1 cup frozen peas
12 oz Reames Homestyle Egg Noodles (they're in the frozen section)

Directions
In a large pot over medium-high heat boil vegetables, water and bouillon cubes for 20 minutes.  Add cooked chicken, cream of chicken soup, basil and peas.  Bring everything to a boil then add Reames frozen noodles and cook an additional 5 minutes.  Serve warm with warm rolls.  Soooo good.

Recipe Source: my sister, Karen Wilkinson