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Homemade Chicken Noodle Soup

Course Soup
Cuisine American
Servings 8

Ingredients

  • 2 lbs. boneless skinless chicken breasts
  • 2 quarts water
  • salt to taste
  • 1 1/4 tsp. pepper
  • 2 Tbsp. garlic powder
  • 2 1/2 Tbsp. onion powder
  • 2 cups celery cut into 1/2 inch slices
  • 1 cup onion chopped
  • 1 16 oz. bag mixed peas and carrots
  • 2 large baking potatoes skinned and cut into squares
  • 1 Tbsp. cornstarch
  • 2 cups thin egg noodles cooked
  • 1 tsp. sugar
  • 1 Tbsp. MSG (umami seasoning)

Instructions

  1. Bring chicken, onion, and celery to a boil in a 4-quart Dutch oven.
  2. Add salt, pepper, onion and garlic powder.
  3. Cover and simmer until chicken is done.
  4. Skim fat if necessary but save the chicken broth.
  5. Remove chicken from broth; cool slightly.
  6. Cut chicken into 1-inch pieces. Set aside.
  7. Add peas and carrot mix, potatoes and cornstarch to broth. Stir.
  8. Cook until potatoes are fork tender, about 10 minutes.
  9. Add cubed chicken and cooked noodles to broth; sprinkle with MSG and sugar; stir to combine and continue to cook about 5 minutes. Serve hot.

Recipe Notes

Note: Popular brands for MSG that you can most likely find at your local grocery store in the spices/seasonings section: Accent, Ajinomoto or Vedan brand.

Recipe courtesy of Food.com