Go Back

Chicken Noodle Soup

This international maternal cure when your loved one feels unwell, is from my moms recipe cards I copied circa 1988.  Gigi had an Italian twist on her homemade version, and it’s delicious. 
She would make it in bulk and stock up the freezer for the winter—a mom always prepared for a rainy day or flu season.
Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

  • 5-6 chicken breast (boned & skinned) cut in bite-sized pieces
  • 8 cans chicken stock
  • ¼ onion, finely diced
  • 3 stalks celery, finely sliced (use leafy ends)
  • 2 T parsley, finely chopped
  • 2 T chicken stock base
  • 1 C Acini de Pepe pasta

Method
 

  1. In large pot, mix all ingredients (except pasta) at medium heat for approximately 45 minutes or until chicken is done and vegetables are firm but cooked.
  2. For pasta:  Boil salted water for Italian soup pasta (Acini de Pepe).  Add pasta and cook only to al dente.  Drain and rinse with cold water.  Drain thoroughly and add to remaining soup.  Stir & enjoy!