The key to great chicken noodle soup lies in the chicken broth. There is nothing my boys love more during the cold winter months than mom’s homemade chicken noodle soup! –Keely
- 2 quarts homemade chicken stock
- 3-4 carrots, sliced
- 3-4 celery stalks, sliced
- large onion, sliced
- handful of chopped fresh parsley
- 1 tsp salt
- ½ tsp pepper
- 12oz package frozen Reames homestyle egg noodles
Combine chicken stock, vegetables, and seasonings in a large stock pot. Bring to boil, reduce heat and simmer until vegetables begin to soften.
Add frozen egg noodles (do not defrost), and continue to simmer until noodles are cooked and vegetables are tender.
Use disposable roasting pans, otherwise clean up is a pain!
Before you remove it from the oven when baking is complete, spread wax paper out on your kitchen counters. When finished baking, pour the hot caramel corn onto the wax paper, and break it into smaller pieces by hand. Otherwise you’ll have one enormous popcorn ball.
Store in tins, plastic containers, or large baggies.
We usually triple the recipe, pulling the center rack out of the oven and stacking the roasters on top of each other. Rotate pans after each stirring.