I got Mono! With my miserably sore throat, all I wanted was something warm I could slurp down. Steven surprised me by coming home for lunch and prepared this delicious chicken noodle soup for me. It was sooo good. It has become one of our favorite recipes. It's classic, comforting, creamy goodness.
Chicken Noodle Soup
(www.thesisterscafe.com)
2 (32 oz) cartons Kirkland Organic Chicken Stock from Costco (about half a carton less if you want creamier soup)
2 tsp. Chicken Better than Bouillon (or 2 chicken bouillon cubes)
1 c. carrots, chopped
1 c. celery, chopped
1/2 med onion, diced
16 oz. noodles, homestyle egg pasta (Country Pasta)
1 1/2 lbs cooked, cooled, chopped chicken breast (we did closer to 2 lbs and seasoned them with pepper)
2 cans of Cream of Chicken Soup
1 (12oz) can evaporated milk
Cut raw chicken into bite-size bits, season with pepper, and cook in pan with olive oil over medium heat until cooked through. Cool Chicken.
In a large skillet or pot, boil the broth, 1 tsp. chicken better than bouillon (or bouillon cube), carrots, celery, and onion for 15-20 minutes, or until tender. While the vegetables are cooking, cook the noodles in a separate pot of boiling water with 1 tsp. of chicken better than bouillon (or bouillon cube) for flavor. Cook noodles for about 7-10 minutes (package said 18-28 min), then drain and add noodles to veggie pot. Boil for another 10 minutes until noodles are cooked to perfection (we like al dente) and veggies are tender. (Note: We cook the noodles partially before adding so the noodles don’t soak up all of the broth.)
Once noodles are al dente, add cooked chicken, cream of chicken soup, and canned milk. Heat thoroughly. Pepper to taste. (Because we like to pepper our chicken we didn't need any more pepper.)
Enjoy!
Addendum: We have made this recipe a few times now. The main point is to make sure the pasta does not soak up all of the moisture of the soup. Whether you cook the pasta partially before adding it to the soup, or cook the pasta completely in a separate pot--it's up to you. Both ways work just dandy. Just make sure you do not cook the pasta completely in the same pot as the soup or else it will soak up too much of the broth. Also, we have consistently used both cartons of the chicken stock completely. We get a creamy soup and like the consistency. Enjoy!