Trimble's Chicken Noodle Soup, Homemade Rolls, Broccoli, Peas

This chicken noodle soup recipe comes from LMPD reader Trimble. You can find it posted on her blog, Dinner Time Ideas. I was intrigued by how thick the soup looks in her picture; I can't wait to try it out!

I will be serving this soup with Grandma's homemade rolls, steamed broccoli, and microwaved frozen peas.


Here is Trimble's post, copied from her blog:

2 T butter
1 c sliced celery
1 c chopped carrot
1/2 t onion powder (or 1/2 cup chopped onion if you prefer)
1 small diced potato
1 teaspoon thyme (if you don't have this go to the store, do not leave this out)
1 teaspoon poultry seasoning (again, go to the store)
4 cans (14 oz) chicken broth
2 chicken bouillon cubes
1/2 lb or 1 1/2 c noodles (penne are my favorite)
2 c cooked chicken, shredded or diced
1/2-3/4 c water

First I like to cook my chicken in a slow cooker on high for 4-6 hours. Put two small chicken breasts in, fill the slow cooker about 1/3 full with water and sprinkle in 1 1/2 teaspoons of onion salt. After the chicken is done, either shred or dice and set aside. On high heat, melt butter in a large pot and saute celery, carrot and onion powder for two minutes. Add potato, thyme, poultry seasoning, chicken broth and bouillon. Bring all to a boil. Add the noodles and chicken and simmer on low for 20 minutes. Depending on how thick you want this to be, add up to 3/4 c water. It's pretty thick if you don't add any extra water due to the noodles.

*This soup was delicious! I loved the strong flavor and thick texture. I threw my peas into the soup, just for more veggies. Thanks for a yummy chicken noodle recipe!