Does anyone have a simple, but delicious recipe for homemade chicken noodle soup?

the last time I made my own soup, I cooked a package of egg noodles in boiling water with a little bit of salt in the water. After the noodles were done, I drained the water and returned the noodles to the stove. I took two cans of chicken broth and poured in with the noodles until the noodles were covered. I then added canned chicken. I found some chicken soup boullion cubes and I put a couple in there for extra flavor. I did not add any more salt because the broth and the cubes made it salty enough. It was quick and simple and I was just messing around in the kitchen that day and threw all of this together and it actually turned out good.Does anyone have a simple, but delicious recipe for homemade chicken noodle soup?
Take four boneless chicken breasts and boil them with water (enough to cover the chicken) and one small chopped onion, two chopped carrots, one piece of chopped celery and a mince clove of garlic. After the chicken is tender about 30 minutes...remove chicken, let it cool for 5 minutes, then chop it up. Return to broth. Add 2 Knorr's chicken boullion cubes and add water (so that there's plenty to boil egg noodles.) Return to boil and add egg noodles. cook until egg noodles are tender.Does anyone have a simple, but delicious recipe for homemade chicken noodle soup?
Chicken Noodle Soup





Ingredients-


1 1/2 pounds boneless, skinless chicken meat


1/2 pound uncooked spaghetti


4 cloves garlic


1/4 cup chopped onion


salt to taste


12 cups water


3 tablespoons olive oil








Preparation-


In a large pot, bring the water to a boil. Add the salt and olive oil.


Chop up the chicken, and add it with the onion and garlic to the pot.


Break the spaghetti into small pieces, no longer than half the size of your pinkie; add to the pot. Stir. Let simmer over medium heat for 30 to 45 minutes.
boil a chicken down off the bone, save the broth, chop in tiny pieces some carrot and celery, add whatever seasoning to taste throw in a couple of bouillon cubes and I use the angel hair spaghetti, chop the chicken into very small pieces. happy eating
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Slow Cooker Chicken Noodle soup





INGREDIENTS


2 carrots, sliced


2 onions, sliced


2 stalks celery, cut into 1 inch pieces


1 (4 pound) whole chicken


1 teaspoon salt


1/2 teaspoon ground black pepper


1/2 cup white wine


1/4 teaspoon dried basil


2 eggs, beaten


1/4 cup water


1 pinch salt


2 tablespoons shortening


1 cup all-purpose flour, or as needed


2 quarts low salt chicken broth








DIRECTIONS


Place the carrots, onions and celery in the bottom of a slow cooker. Place the whole chicken on top of the vegetables and season with salt and pepper. Pour in the white wine and sprinkle basil over the top. Cover and cook on Low setting for 8 to 10 hours.


In a medium bowl, stir together the eggs, water, salt, shortening and flour to form a stiff dough. After I've mixed in as much flour as possible using a fork, I knead the dough with my hand in the bowl to incorporate as much flour as possible. Let the dough rest for a few minutes.


Roll the dough out on a well-greased board to 1/8 inch thickness. Use a pizza cutter or pie crust cutter to cut into strips about 1/2 inch wide and 3 inches long. Dust lightly with flour, and leave to dry for a few hours while the chicken cooks.


When the chicken is done, remove the meat and vegetables to a platter. Transfer the juices to a large pot and stir in 2 quarts of chicken broth. Bring to a boil and add the noodles. Cook for about 10 minutes, until tender. Meanwhile, remove the meat from the chicken and shred. Discard bones and skin. When the noodles are done, return the vegetables to the pot and add shredded chicken meat. Serve.