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Chichen Soup – How to Make Old Fashioned Chicken Noodle Soup – Old Recipe – The Hillbilly Kitchen

Byamazingfoodstv


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This heirloom recipe for easy homemade chicken noodle soup is almost as good as Granny’s. You can start with fresh chicken breasts and make it completely from scratch or use some easy short cuts to get it on the table fast. Chicken noodle soup is comforting during the cold weather or when you are feeling under the weather. Enjoy a big bowl of warm satisfying homemade chicken soup today.

Matthew 11:28 Come unto me, all ye that labour and are heavy laden, and I will give you rest.
Put God First!!!

Ingredients:
3 Chicken Breasts (2 – 4 cups cooked chopped or shredded Chicken)
8 to 10 cups Broth or Water & Bouillon
2 or 3 Stalks Celery
1 Onion
2 Carrots
2 tablespoons Butter
1 tablespoon Honey
1 tablespoon Lemon Juice
Salt & pepper & spices to taste

How To Make Chicken Broth and Chicken –

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21 Comments

  3. I can't wait to try this soup! I love soups, especially in the winter. It's January 30th today, so in upstate New York, it is definitely winter.🥰 If you're wondering what video to make someday, it would really help me a lot if you could do one on the correct way to prepare Celery. I remember my mom washing them and taking some tough strings out of the celery stock, but I never really paid much attention how she did it. She passed away when I was 19, and I was married at 16 and dealing with my own children. I wish I would've paid so much more time talking to her and learning, but I didn't, and it's way too late now as I'm 66 1/2 now. Thank you so much for all your videos! I enjoy them very much. 🥰

  4. Video reminded me I've been meaning to make some chicken soup for a while. I'll make a big batch without the noodles then freeze it in serving size packages. After watching I went and took the chicken pieces out of the freezer, soup tomorrow. Food is expensive here, I looked at one of those roasted chickens today, they wanted between $15 and $17 for one. Did find a 6.8 lb. ham for $24 though, sliced it in thin slices vacuum packed them 6 – 8 slices per package and froze them. Should last close to a year. Thanks for posting this one, I've got chicken pieces that have been vacuum packed and frozen for several years, still perfectly fine but this is a good way to use the older ones.

  12. Your soup appears to be about the ratio of broth/noodles that I like. HERES MY QUESTION. How do you know how many noodles to add to a pan of broth to get it that way? I don't always like to make a huge pot of noodles soup as there are only two of us. The instructions on the bag are like for boiling noodles to drain. Not to add to broth. I'm 70 and it's still a guesswork for me, especially when I'm making my own broth from scratch.

  18. At one time we went frequently to the Amish country in Pa. We got chicken corn soup there. I copied it. To my scatch chicken soup I add a small can of corn and 1 or 2 chopped up boiled eggs. We love it this way and lots of times I use thighs for the flavor. Yum, think I need to make it now. You made me do it. I will add poultry seasoning this time, thank you!

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