I love this Chicken Soup recipe because it's very fast and easy, but homemade. When I'm not feeling well, and there is no one around to cook for me, I can still pull this soup together. Whenever I have leftover chicken or turkey that won't get used up, or onions or celery, I chop it up and freeze it. It works perfect for this recipe.


Best Chicken Soup Ever
4 cans chicken broth (not condensed), 14.5 ounces each (I like Swanson's brand)
1/2 cup celery, sliced
1/2 cup carrot, sliced
1/4 cup onion, diced
1/4 teaspoon poultry seasoning
1/4 teaspoon thyme
2 chicken breasts, cooked and cubed (or see step 2)
1 1/2 cups dry egg noodles

Combine broth, celery, carrot, onion, poultry seasoning and thyme.  Simmer over medium heat for 10 minutes. If chicken is not already cooked, use 1-2 cans broth from this recipe to poach whole chicken breasts (simmer for 10-15 minutes).  Then add broth to soup. Add egg noodles and simmer for 6 minutes (the noodles with be a little underdone but will continue to cook in the hot soup). Add chicken and serve with french bread or rolls.