The classics stand the test of time.  Some things just can’t be beat…like a classic car, a classic book or a classic movie.   This recipe is comforting and has satisfied my entire family time after time…a true classic indeed.  It was given to me right after we were married over twenty years ago.  My husband got sick, and my friend, Sharon, gave me this recipe.  I’ve been making it ever since, always a good choice when someone gets a cold, but you absolutely don’t have to be sick to enjoy this go-to-soup.  Every time we have it, Trevor reminds me it’s one of his top five favorite meals. I used to pull out the recipe and follow it to the “t”; but I’ve made it so many times, I can throw it together from memory.  Although I sometimes adjust the amount of potatoes, slice the carrots differently or sometimes use boneless rather than bone-in chicken, I never change the actual ingredients themselves.  Why? Because I would never want to mess with a proven classic.



Classic Chicken Noodle Soup with Vegetables
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  1. 4 Plump Chicken Breasts (with bone)
  2. 6-8 Cups Water
  3. 4 Chicken Bouillon Cubes (Wylers)
  4. 2 Large Potatoes
  5. 4 Medium Carrots cut into thin slices
  6. 1 Teaspoon Salt (optional)
  7. 1 Teaspoon Pepper
  8. 1 Tablespoon Sugar
  9. 3 Cups Uncooked Noodles
  10. Fresh Parsley to garnish
  1. Heat all ingredients except noodles and parsley to boiling a 5 quart Dutch oven; reduce heat. Cover and simmer until chicken is done, about 50 minutes.
  2. Remove chicken from broth with slotted spoon.
  3. Remove bones and skin from chicken. Cut chicken into 1/2 inch pieces.
  4. Add chicken to broth and vegetables.
  5. Cook noodles according to package directions. Add to broth.
  6. Use fresh parsley for garnish and to taste.
  1. Serve with homemade rolls, side salad or fresh fruit, and you have a complete meal.
Adapted from Recipe Source: My friend, Sharon
Adapted from Recipe Source: My friend, Sharon
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