Perfecting Our Chicken Noodle Soup Recipe

Lauren and Hannah were here for the weekend, and we made chicken noodle soup, which is one of the girls' favorite foods. Among the four of us, we face a few disagreements about what we want in chicken noodle soup. Lauren doesn't much care for broth, so she wants something closer to chicken noodle stew. Hannah and Deanna like big noodles--which I call chewing gum noodles because I think they are too thick and wide and doughy. I like my vegetables just fully cooked, not overdone and mushy. Here is our "perfected" recipe.

Hearty Chicken Noodle Soup (Perfected)

1 whole grilled, roasted, or poached chicken, boned and cut up
3 49-ounce cans Swanson chicken broth
2 pounds of carrots, peeled and cut up
1 head of celery, cleaned and cut up
Double batch of semolina egg noodles, rolled to #3 thickness and cut to about the size of Wrigley’s Spearmint chewing gum

Bring chicken broth to a boil. Reduce heat but maintain slow boil. Cook celery for 10 minutes. Add carrots, and cook 15 minutes longer. Add noodles, and cook for 5 minutes. Add chicken, and shut off heat. Let stand 15-20 minutes before serving.

Note : Chicken should be cooked and prepared ahead of time. Noodles should be almost ready by the time vegetables are cooking. We use the noodle recipe from Bob's Red Mill semolina https://www.bobsredmill.com/catalog/index.php?action=showdetails&product_ID=348, make the dough in the food processor, and roll it through a pasta machine.