chicken noodle soupLooking at a map of the US this past week it’s all purple, pink and blue because it’s cold outside! But we’re here to warm you up with wonderful soups to take the chill off. Prepare a pot of hot, delicious soup and get ready to snuggle into a cozy robe when the wind blows.

Naomi says: This Winter, the Blackburn’s saw a whole lotta illness in our home. My homemade chicken soup was a frequent request from my son and husband. I love the simplicity yet downright comfort of this recipe. I can just sit and eat bowls of this stuff because it is just perfect! Just like Grandma’s!

The noodles can either be added to the soup mixture or boiled separately and added to the soup. I prefer the later just simply because I don’t want the starch off the noodles in my soup.


5 Bone in, Skin on Chicken Breasts
6 qts water
6 qts chicken broth
1 lb bag baby carrot, chopped
1 large onion, chopped
4 stalks celery, chopped
6 chicken bouillon cubes
Salt, pepper as desired
1 bag Amish noodles


1) Place chicken breasts in a large soup pot and cover with water (normally about 6 qts) and boil for about 1 hour. Once cooked, remove breasts from water, remove meat from bones and shred in large chunks.

2) Return the chicken to the pan and discard the bones. Add the next 6 ingredients and allow to simmer for another hour. In the meantime, cook noodles in a separate pan or add to the soup after the hour.

For more great food and drink recipes visit Naomi Blackburn at Pub N Grub Forum