Chicken Noodle Soup



  1. In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes.
  2. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.

I actually didn’t follow this at all. What I did:

  1. Boiled the chicken and dumped out the dirty water.
  2. Boiled chicken again, then turned off the heat to let the juices come out (x2).
  3. Then I took the chicken out and separated the skin and bones.
  4. Let broth sit over night to remove the fat (I forgot to do this).
  5. Then boil again for 20 mins with the onions, celery, and carrots.
  6. Then add the chicken back in.
  7. Cook pasta in the broth or add cooked pasta in.


  • I think I boiled the chicken way too long so the meat was just melting off. Next time just bring the chicken to a boil and shut off the heat; don’t let it simmer.
  • Try using egg noodles. I used elbow macaroni because I had some left over.


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