Quick Homemade Chicken Noodle Soup


  • Chicken breast half, with skin (about 3/4 lb)
  • 1/4 cup finely chopped shallots
  • 4 cups water
  • 1 (10-1/2oz) can condensed chicken broth, reconstituted, or 2-1/2 cups ready to serve
  • 1/2 cup finely diced celery
  • 1-1/4 tsp salt
  • 1/8 tsp marjoram
  • 1/8 tsp thyme
  • pinch black pepper
  • 3 oz medium egg noodles, uncooked
  1. Place chicken, skin side down, in preheated three-quart saucepan. Brown over medium heat about five minutes to render chicken fat. Remove chicken.
  2. Reduce heat to low. Add shallots and stir one to two minutes. Do not brown. Return chicken to pan and add remaining ingredients except noodles. Bring to boil.
  3. Reduce heat to low simmer, uncovered, and cook 30 minutes or until chicken is tender. Remove chicken. Cool. Discard bones and skin. Dice chicken, and return to pan.
  4. Just before serving, return soup to boil. Add noodles and cook for required time. Garnish as desired.


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