Not Your Grandma’s Chicken Noodle Soup

Cinnamon Chicken Noodle Soup

Serves 8+

Basic Soup Base 

Soup Base Ingredients

2-3 chicken leg quarters or 2 large chicken breasts
6 cups chicken broth or 6 cups water with 3 Knorr Chicken Bouillon Cubes (Knorr Cubes are Double Cubes)
1 Yellow Onion, Diced
1 Cup Celery, Sliced into Moons

Directions for the Soup Base

• Combine chicken, onion, celery, bouillon, garlic, and water to cover the other ingredients about two inches above. Boil until the chicken is tender.

• Remove chicken. De-bone the chicken. Shred or cut the chicken into cubes, and add the chicken back into the broth.

• Optional Step: Pour soup base liquid through a strainer. Reserve cooked vegetables to freeze and add to a broccoli cheese soup or a potato soup at a later time.

The Soup

Soup Ingredients

1 batch soup base
Homemade noodles or 1 package of fettuccine
Chunks or cubed chicken
1 cup celery, sliced into moons
1–2 sliced carrots
1 quart water
2 Knorr chicken bouillon cubes (Knorr cubes are double cubes)
Salt, to taste (I use fresh ground Himalayan sea salt)
Pepper, to taste (I use fresh ground tri-color peppercorns)
2–4 pinches of cinnamon

Soup Directions

1. Add 1 quart water and 2 bouillon cubes to the soup base.

2. Add 1 cup of diced celery and sliced carrots. Bring to a boil..

3. Add noodles. Boil until noodles are tender.

4. Season with salt and pepper to taste. Add 2–4 pinches of cinnamon

5. Simmer for 10 minutes.

Serve with saltine crackers. Enjoy!

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