“Hearty” Homemade Chicken Noodle Soup

Contributed by Kelly C.


3-4 boneless skinless chicken breasts
Fresh minced garlic to taste
Spoon-size or small noodles, any shape
10-12 cups water
10-12 chicken bouillon cubes
1 small bag baby carrots
Sweet corn (fresh, frozen or canned)
3-4 stalks of celery
Several leaves of fresh baby spinach
Seasoning / pepper


In pan, sauté the chicken breasts whole and minced garlic. Add seasoning & pepper to taste. I use a little water (not oil) to keep the chicken from sticking to the pan. Once the chicken is fully cooked, chop it into bite size pieces (saves from the unpleasant task of having to cut up raw chicken). Set aside.

In separate pan, cook the noodles; drain and set aside.

In large pot bring water and bouillon cubes to a boil. Add all vegetables (cut to bite size pieces), with the exception of the spinach. Add chicken/garlic to broth. Turn heat to low and simmer covered until vegetables are done. Add spinach leaves, cover again and turn burner to off.

To serve, add the desired amount of noodles to each individual bowl (no need to keep them warm or “un-sticky”). Pour soup over the noodles. Enjoy!

(Note: To keep leftovers, store noodles and soup separately to avoid mushy noodles when heated back up… do not combine until serving.)

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