Chicken Noodle Soup

This is probably one of my house hold favorites. Both my kids love it, my son said to me that he is the expert on chicken noodle soup and taste tests every time to ensure quality control. Every time I make it he tells me its better than the last. 

So simple to make. It is the perfect comfort food that is not only healthy but warms your insides during the winter season or when feeling under the weather. If you have left overs, package in 1 serving size containers, place in freezer to enjoy later.


  • 1 – 8 quart stock pot
  • Long handle spoon 
  • Cutting board and knife
  • Ladle
  • Serving bowls and spoons


  • 3 large boneless, skinless chicken breast (fully cooked and cut into bite sized pieces
  • 4 stalks of celery, cleaned and cut into 1/4 inch slices
  • 6 stalks of scallions, cleaned and cut into 1/4 inch slices
  • 1 – 15 ounce bag of frozen sweet yellow corn
  • 1 – 12 ounce bag of frozen carrots
  • 2 – 12 ounce boxes of orecchiette pasta (cooked al dente, about 12 to 13 minutes) drain and set aside
  • 2 – 49 1/2 ounce (3 pounds) cans of chicken broth
  • 1 stick of butter
  • 1/4 cup of sugar
  • Salt

In your stock pot add your broth, chicken breast, sugar and 1 stick of butter. Cook on low till sugar is disolved and butter is melted. Stir continuously, you don’t want your sugar to burn. Do not boil.

Now add your vegetables, including your carrots and corn. Keep on low stirring frequently till your vegetables are no longer frozen.

Now add your cooked pasta.

Cook on medium low for about 30 minutes. Do not boil. Add salt to taste. We enjoy ours with about 5 table spoons of salt. Add just a few, stir and taste, add more salt as desired.

Cook on low for an additional 30 to 45 minutes. Stirring frequently. You want to cook your soup low at a long time span. It flavors better. Use a ladle and serve warm.

Serves about 8 large bowls


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