Sheree's Homemade Cooking Made Easy

This is my family’s favorite way for me to cook homemade chicken noodle soup. They like it so well that I even pressure can this every winter, minus the noodles of course. It is a great way to use up the leeks from my garden every year. You will need the following ingredients:

Chicken and Leek Noodle SoupPhoto bySheree

Recipe:

2 chicken breast

1 leek

2 carrots

32 oz of chicken broth

2 cups of water

8 oz of egg noodles

salt and pepper to taste

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Trim and dice up the chicken breast into small pieces and place the chicken, water, chicken broth and salt and pepper into the stockpot and bring to a boil and cook on medium high for about 25 minutes.

Chicken and Leek Noodle SoupPhoto bySheree

Diced up the leek into small pieces and wash really well, especially if the leek was purchased in a grocery store. Add this to the chicken in the pot.

Dice the carrot into bite size pieces and add to the pot of soup. Simmer for another 30 minutes or until the vegetables are fork tender. Add the egg noodles and boil for another 10 minutes. Enjoy!

Chicken and Leek Noodle SoupPhoto bySheree

Note: You can cook this recipe in an instant pot or a crockpot, just add everything but the noodles and cook until done. The instant pot should be about 20 minutes and the crockpot should be 3 -4 hours on high or 6 – 8 hours on low. Just cook the noodles and then add them to the soup.

The leeks in this recipe gives it a milder taste than if you were to add onions.

I like to serve this with a salad on the side with some saltine crackers or a ham and cheese sandwich on a deli roll.