Friday, December 31, 2010

The Best Chicken Noodle Soup EVER!!!!

My sister-in-law, Linda, passed this recipe along to me.  It is a keeper... in fact, this one is going to be a favorite! I have tried to make homemade chicken noodle soups before.  The last time, it seemed a bit bland - much more trouble than it was worth.  But not this one!  OH. MY. GOSH! 

Linda cooked it a few days ago for her son, Daniel, and (almost) daughter-in-law, Denise (we have 3 Denise's in the family - none related by blood).   The almost DIL was under the weather and Linda made it for her.  Linda said she got the recipe from her friend and previous co-worker, Gwen.  Gwen got it from the magazine, Taste of HomeI looked on the Taste of Home site and saw several recipes for Chicken Noodle Soup. None were like this one.  Most looked similar to the one I had that was so bland. I looked on other recipe sites with no luck - this one doesn't seem to be out there.  And this one is surely the best of all!


Linda says this is a "recipe that can be adjusted without fear of failure".  I did do some adjusting according to what I had on hand.  So did Linda.  My modifications and comments are in red.


1-2 TBS butter/margarine
1 large onion,chopped
- I omitted this
3 cups chopped cooked chicken
3  14 1/2 oz cans chicken broth
- I used one container of Imagine organic broth
1 can cream of mushroom soup,undiluted - I used Pacific organic cream of mushroom soup
1 can cream of chicken soup,undiluted - I used Pacific organic cream of chicken soup
8 ounce pkg spaghetti broken into 1" pieces - I started with approx 8 oz, but added more later in the cooking at my hubby's request.  I ended up using the whole pkg - 14oz, which was probably a little too much.  If you add too much, you'll need to add more liquid!
7 celery ribs, diced
6 med carrots, diced
- I used a pkg of shredded carrots
2 cups milk  - From Linda: I think any milk you have on hand would be fine. I happened to have a can of evaporated milk and used that with a little of my regular milk added to bring it up to 2 cups. - I used 1 cup of almond milk and 1 cup of heavy whipping cream left over from a Christmas recipe 

STOVETOP METHOD:

Melt butter over medium heat, add onion and saute until tender.  Stir in chicken and the rest of ingredients. Simmer. It's done when celery and noodles are ready.

CROCKPOT METHOD:
 
Linda cooked hers in the crock pot and I did, too.  I love putting something on in the morning when I have plenty of energy. 
Melt butter over medium heat,add onion and saute until tender.  Put everything in the crockpot.  Cook on low. It's done when carrots, celery, and noodles are ready. I had mine ready in about 4 hours. I cooked it part of the time on high and most of the time on low.  The carrots were the last thing to get done.

As you can see, there are lots of things you can change to suit your tastes.  

One thing is a must - use some kind of milk.  The recipes that use only water are too bland.  If you have an issue with dairy, use a milk substitute - I cook with Almond milk all the time and it always tastes great.  Having the whipping cream on hand was a fluke.  I buy that maybe once a year.  I was happy to be able to use up what I had left.


The noodles could easily be changed to suit you, as well.  You might prefer thicker noodles.  And you decide how much to use based on whether you like your soups thick or thin.  While I was searching for similar recipes, I saw several that included homemade noodles.  That would be fun to try  - one day when there's not so much on my To-Do list. 

I didn't think to take photos til after everything was done and we had finished eating.  My pictures just don't do it justice. In fact, they are so bad that my computer crashed while trying to upload them.  So be warned.

 Truly, the recipe is soupier than this looks, even though I did use too many noodles.


I hope these unappetizing pictures don't keep you from trying this recipe.  It really is divine!  Oh, and I almost forgot - after it's been cooking a little while, it smells wonderful.  


Check out my RECIPES page for more of my favorites!

Be sure to check out   the latest RE- Party!
We RE-do, RE-decorate, RE-organize, RE-pair,  RE-upholster,     
RE-member, RE-finish, RE-purpose, and of course, we love to RE-lax!   
This party celebrates ALL the RE-'s in our lives!  

I'm linking this post with  -

    5 comments:

    1. Sounds delicious! Almost more stewy than soupy. I'm going to give this a try. When I do chicken noodle soup, I make my own noodles (eggs, flour, salt). I have a noodle maker (hand cranked, but it flattens and shapes the noodles) that makes it so much fun when my boys want to join me.

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    2. Oh I am so excited because I have all of these ingredients in my house right now and I am going to rev up the crock pot tomorrow! :-) This sounds so delicious and I'm so glad that you linked it up to the party this week!
      Happy New Year,
      Vanessa

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    3. That does sound and looks good. Thanks for sharing. Last time I made chicken noodle soup it was to bland.

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    4. It looks good to me! I love to put something in the crock pot and come home to that wonderful smell of something cooking. Thank you for sharing this recipe for Favorite Things. I'm going to be trying this one. laurie

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    5. Marie P. AngocoJuly 11, 2012

      Hafa Adai Denise! That's how we say "Hello" on Guam, USA :D Yes, I am from the beautiful paradise island of Guam. I came across your blog and I was inspired to try the recipe for the Best Chicken Noodle Soup Ever and I have to agree with you that most recipes for chicken soup are a bit on the bland side.I think the 'secret' with your recipe is using the condensed soups-which adds a lot of flavor and gives the soup a creamy texture...DELISH! So I am pleased to let you know that I tried the recipe you posted (with my modifications due to what I had on hand). I included the onions and added diced garlic as well. My family and I love that garlicky flavor. For the veggies I used about 2 1/2 cups of frozen peas and carrots. I used low fat milk. You were absolutely right-the smell that permeated was wonderful! Oh, and I added garlic salt and pepper to taste. We loved it(my family and I)and we will be making it for our get together with our extended family. Here on Guam, families are big, and eating is a big part of our culture- like it is in many cultures. Anyway, thank-you so much, or as we say on Guam-"Si Yu'us Ma'ase" for the Best Chicken Noodle Soup Ever!

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