Chunky Chicks' Recipes

Ingredients

1 large can canned chicken (or 2 chicken breasts boiled and deboned)

14 cups water

14 tsp. chicken soup base (or to taste)*

1 stick real salted butter

1 cup sliced carrots

2 stalks chopped celery

1 small onion chopped

1 package wide egg noodles

Salt and pepper to taste

Directions

In a large stock pot, melt butter. Add celery, carrots and onion. Sauté until onions are clear – do not brown them. Add water and soup base (see note below). Add chicken and bring to a boil until carrots are tender approximately 15 to 20 minutes.  Add egg noodles and continue boiling until noodles are at the desired consistency about 7 to 10 minutes, salt and pepper to taste. 

*Important Notes: A word of caution: I had never used soup base before, and I found that the called for amount made this recipe way too salty. I recommend that you add the water to the vegetables, then add the soup base to the mixture a teaspoon at a time and taste test it after you have added each teaspoon. It’s much easier to add more salt later than to have the whole pot of soup too salty. 

Also, this recipe makes a huge amount of soup, so I halved the water, soup base and noodles.  Other than being too salty, this soup had a wonderful flavor. Serve with crackers or a nice crusty bread and a garden salad. You may want to try this recipe substituting some of the leftover Thanksgiving turkey for the chicken.