Chunky Chicken Noodle Soup

Total Time

443

Pour 2 boxes of chicken stock into a large pot along with 1 stick of butter, salt and pepper, 3 large eggs, and chicken breasts. Bring mixture to a boil.
Once your eggs have boiled for approximately 10 minutes, remove from liquid and place in a bowl of cold water. Once cooled, you can peel and dice them. Set aside.
Once chicken has cooked, remove breasts from the liquid and cut into one inch cubes.
Add the cream of mushroom soup and cheddar soup to the liquid. Whisk to dissolve. Then add the corn, peas, boiled eggs, diced onion celery and carrots, basil, oregano, bay leaves, and chicken cubes to the broth.
Let the mixture simmer for approximately thirty minutes.
Once the carrots and celery have softened, add the egg noodles. Let the mixture boil lightly for about twenty minutes or until the noodles are cooked through. Be sure to stir frequently.
Serve with grilled cheese sandwiches or bread.
Enjoy! :)

Per serving:

Back