I am a God-loving, husband-adoring, mybabyboys-hugging, mind-reeling, photo-taking, life-documenting, yummyfood-cooking, garden-planting, country-living girl. Writing about life, with boys, in the sticks...
this is life... with boys... in the country...

Thursday, October 7, 2010

Homemade Chicken Noodle Soup

Just when I was cozying up to the idea that Fall was here, we’ve gotten an influx of 70+ degree days.  So much for slow-cookin’ this week… its back to the barbeque for a few more days. 

However, before the hot weather started I got in one meal of good-‘ol comfort food.  Homemade Chicken Noodle Soup.  I found this recipe on Becky Higgins’ blog, so again, I totally can’t take credit for its goodness, but I will take credit for passing it on to you!  :)  And I have tweaked it to add a bit more broth – when I first made this recipe it was more like a soupy casserole.   Oh, and I ALWAYS double this recipe. We couldn’t handle it any other way, and leaving half of a soup can in the fridge is just silly.  Ready? Enjoy… 

 Oct-04-2010_ChickenNoodleSo Ingredients

2 chicken bouillon cubes (or 2 tsp. granules)

2 cans chicken broth (or about 4 cups)

1 c. chopped carrots (I usually just do 4 large ones)

2 c. chopped celery (I usually just do 4 large stalks)

1/2 can cream of chicken soup

1/4 c. milk

1/2 cube (4tbsp) butter

1/4 c. flour

2 c. chopped cooked chicken (2 breasts)

4-6 oz. egg noodles



Boil chicken until fully cooked, remove but SAVE THIS WATER.  In Dutch oven dissolve 2 bouillon cubes in 1 cup boiling water.  Add chicken broth and vegetables to the liquid until tender.  Meanwhile, cook noodles in the water that they chicken was boiled in (adding more if necessary).  In separate bowl, whisk a half a can of cream of chicken soup and milk until smooth.  Whisk soup and milk mixture into broth and vegetables.  Melt butter then stir into flour.  Add to soup mixture.  Add chicken and noodles.  Season with a little salt and pepper and we love to add garlic powder, too. 

This soup kind of freezes funny, so its best if you either make this recipe as is, or double it, as I mentioned, and eat it for dinner and lunch for two days straight. 

(And buttery biscuits are kind of a must-have-side for this soup!)


Mom said...

Yes, I can attest to this soup being very yummy. But of course eating it with sweet grandsons nearby makes it even better!

XOXOXO to GC&K from Grammie

Post a Comment