Wednesday, June 18, 2014

Nana's Homemade Chicken Noodle Soup

Lately, my husband has been cooking most of the meals while I battle first trimester nausea, fatigue and all that fun stuff. One meal that he has been making, almost weekly now, is my grandma's recipe for homemade chicken noodle soup. Nana's recipe, that is.

I have been using the soup for lunches throughout the week. This recipe makes a lot, so there is plenty to share or freeze for later.

This soup is easy on my stomach and it's familiar taste qualifies it as "comfort food". I don't know about you but, when I'm sick, chicken noodle soup is the way to go. Apparently, it works same way for pregnancy, too. Nana's soup is just the best!


2 tbsp. butter
3-4 celery stalks
1 whole rotisserie chicken
8 oz. egg noodles (any kind)
3 tbsp. Mrs. Millers chicken flavored soup base*
16 oz. chicken broth


In a large pot, add two cups of hot water. Slice 3-4 stalks of celery. Add 2 tbsp. butter. Let boil until tender, about 10-15 minutes.

Pull apart rotisserie chicken, add to pot of celery and water. Add 8 oz. noodles, fill pot with water until 1/4 inch above chicken and noodles. Add 3 tbsp. Mrs. Millers soup base. Add 16 oz. can of chicken broth. Add more water, to taste. Add pepper to taste, about 1/2 tsp.

Lightly boil until noodles are cooked. Stir frequently.

*My Nana insists that Mrs. Miller's is the best way to go for this soup.

You should consider yourself very lucky to have found this recipe. It's not very hard to make and I swear it's the way chicken noodle soup is suppose to taste. Every other way is just not right.

1 comment:

  1. I've never heard of this Mrs. Miller's, but I'm going to look for it now!