Creamy Chicken Noodle Soup



This creamy version of chicken noodle soup is perfect for those cold days when you need to warm up, or if you or someone you care about needs a little pick me up. This is definitely a soup your grandma would be proud of.


3-4 lb chicken
4 quarts water
3 tsp salt
3 chicken bouillon cubes
2 celery stalks
1/2 onion


3 large carrots, chopped
2 large celery stalks, chopped
1 1/2 tsp onion powder
1/2 tsp poultry seasoning
1/2 tsp sage
1 tsp celery salt
1/4 tsp pepper or to taste
egg noodles
1 (13oz) can evaporated milk
1/4 c flour

Add one whole chicken without giblets to a large pot. The fresher the chicken the better the broth. Add water, salt, chicken bouillon, onion and celery. Bring water to a boil, then reduce heat to low. Cover and simmer until tender, about 1 1/2 hours.

While chicken is cooking, chop celery and carrots. My kids love carrots so I always add extra.
When the chicken is done, remove from liquid to cool until able to handle; de-bone and set aside.

You may need to strain your liquid after cooking to get any large pieces of chicken skin and foam.

Now before you add the rest of your ingredients you will need to taste your broth. If it does not have a good chicken favor you can add more chicken bouillon. The key to a good chicken soup is the broth.

Add carrots and celery to your broth
Next add the poultry seasoning, onion, sage, celery salt and pepper.
After adding the seasonings, add about 2 to 3 handfuls of noodles. Cover and let simmer for 35 - 45 minutes or until the noodles are done and the vegetables are tender.

I get this particular brand of noodles from Sam's Club and they take about 30-40 minutes to cook.

If you use egg noodles that only take 10 minutes to cook, you will need to add them after the vegetables are tender.
When your vegetables and noodles are done. In a small bowl add flour and a little milk and whisk together until smooth. Then add a little more milk and whisk until smooth, repeat this process until all the milk is incorporated into the flour.
Reduce heat so soup is no longer boiling. Add milk and flour mixture to soup to thicken.

Once the milk mixture is incorporated add chicken and remove from heat. Serve.

If you are going to wait a little while before serving and keep it on the stove to stay warm, don't let it start to boil or the milk will curdle. ( I learned this from personal experience)

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