Chicken Noodle Soup

Chicken Noodle Soup is just one of those foods that I never liked out of a can. The texture of the noodles, carrots and chicken was never appealing.  I never really ate it until I started making it myself.  I created this recipe myself, using my experiments with chicken broth and knowing the basic concept of what chicken noodle soup was.  The only thing I omit from this soup that is traditionally found in chicken noodle soup is celery chunks.  I do not care to bite into them, but I like the flavor they add, so I put celery salt in the broth to make up for it.  You most certainly can add celery if you so wish, but just omit the celery salt from the broth when you make it.

Chicken Noodle Soup
Ingredients
2 cups chicken broth
2 cups water
1/2 cup chicken, shredded
1/2 cup carrots, chopped
2 cups egg noodles

Directions

1. Combine broth and water in a pot on the stove and put on medium heat.  
2. Add the chicken and carrots and let them sit in the water until it begins to bubble lightly.
3. Add the noodles and allow them to cook until done.  This time will vary depending on how large your noodles are.
4. Once noodles are done, it is ready to serve!

Notes
This recipe makes enough for 4 people.

To find the chicken broth recipe, click HERE

I do not normally measure my noodles.  I just put 2-3 handfuls in.  It is roughly 2 cups of noodles.  I have small hands.

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Is homemade worth it?

2 cups chicken broth = $.75
1/2 cup carrots = $.25
2 cups egg noodles = $.45

I have omitted the cost of the shredded chicken since the cost of the chicken is calculated in the cost of the broth.

This recipe costs $1.45 to make.  Keep in mind it makes 4 servings, so 1 serving costs $.36.

You will pay $1.00 or more for one serving of canned chicken noodle soup at the store, so homemade is definitely cheaper!