by Katelyn Masters


Have you ever done something one way for so long that when you realized there was an easier way, you pretty much wanted to shout it from the roof tops?  I’m pretty sure, had she asked, I would’ve told the cashier at my grocery store about my new found method for preparing Chicken Noodle Soup.  But she didn’t ask about my five pound whole free range chicken, so here I am telling you. This is the best Chicken Noodle Soup recipe and it’s easy too!!


For years when I made homemade Chicken Noodle Soup, I would buy a whole chicken, then proceed to hack it up in my kitchen.  That’s right, I would stand over an entire raw chicken with my 6-inch “chef’s knife” and hack and saw and chop until I had that bird whacked into 8 separate pieces.  Then I would put the pieces in a pot with water, one quart of prepared chicken broth, and some veggies and let it simmer for hours and hours.  I would then remove the chicken, discard the soggy veggies, and strain the broth into another pot that I had sautéed a fresh batch of vegetables in.  I KNOW, RIGHT! This is making me sound like a very unstable and questionable human being. Who would go through all of those steps, especially when there is a better way?


Yes my friends, there is a better, much easier way to prepare Chicken Noodle Soup.  Not only is it faster and less work but it tastes better too! This super ideal recipe is what I lay before you today. Try it, love it, crave it, make it part of your weekly rotation, because Lord knows it’s that good.