Monday, March 12, 2012

Homestyle Creamy Chicken Noodle Soup

Hey everyone! Sorry for the lack of recipe posts lately. I would give you an excuse but I don't really have one. Time got away from me, I suppose.

Anyways, my *boyfriend* (yes, it's official now...insert cheesy smile) was sick last week and I wanted to make him something that would make him feel better. I remembered making this soup a couple of months back when it was cooolllldddd out and I loved it! But I didn't write down any quantities or take any pictures. I tried my best to capture the soup I made that night and I think I did a pretty dern good job.

The thing I love about this soup is the doughy egg noodles. They're like little dumpling strips.(Actually, the first time I made this recipe I cut up frozen dumplings into noodles and that's where I got the idea. The premade noodles are MUCH easier though!) We slurped this soup right up and "sick" boyfran went back for seconds.

I served it with a nice hot ham and cheese crescent and it made for a perfect dinner on a cold night. I know its getting warmer out there now but soup can make you feel good any time of the year. :)

3/4 c onion, chopped
3/4 c carrot, chopped
3 cloves garlic, chopped
1 tbsp butter
4 cups Chicken broth or chicken stock
3 cups water
1 lb chicken breast (I used two LARGE frozen breasts)
1 bay leaf
1 tbsp dry oregano
1 (10 oz) can 98% fat free cream of chicken soup
1 bag frozen noodles (I used Reames) - I found them in the frozen bread area
1/4 cup fresh chopped parsley


1. In a large Dutch oven or other soup pan, melt the butter over medium-high heat. Add the vegetables and cook until slightly softened, about 5 minutes.
2. Pour in the water and chicken broth. Add the oregano and bay leaf. Add the chicken and bring to a boil. Reduce heat to a simmer and cook until the chicken is no longer pink.
3. Remove the chicken from the broth and chop or shred into bite sized pieces.
4. Whisk in the cream of chicken soup. At this time, add more water or broth to reach desired consistency.
5. Add the noodles and cook until al dente. Add the chicken back to the pot and heat through.
6. Stir in the fresh chopped parsley and serve hot.

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