Gigi's Simple  Homemade Chicken Noodle Soup
The Slow Roasted Italian
The Slow Roasted Italian
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  • 5 in
  • 40 minutes
  • 8 cups water
  • 3 tablespoons chicken bouillon granules
  • 1 pound boneless skinless chicken breast
  • 1 teaspoon fresh ground black pepper
  • ½ bag wide egg noodles
  • 4 quart pot over medium heat combine water and bouillon, stir to combine. Add diced uncooked chicken and black pepper.Cook for 30 minutes (chicken should be white and cooked). At the end of this time you will see a flavor layer at the top of the water, you will be tempted to skim it off... I caution you to leave it there, as the soup continues to cook in this final stage it will make your incredible chicken broth.Add egg noodles and stir. Turn heat to high, boil for 10 minutes Serve! Makes approximately 10 cups –



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