Nothing is quite as comforting as home made Chicken Noodle Soup! With the current social distancing and the spread of Coronavirus in our communities, I thought it was time to share this delicious recipe. I can’t remember if it was my mother in law or sister in law who first shared this recipe with me over twenty years ago. Of course I have altered the recipe a little to make it my own, but even in its original form it was quite delicious. I usually make Mom’s Monkey Bread to serve with this soup ’cause let’s face it, you can never have enough carbs! You can find that recipe here: https://sanctuary-ridge.com/2020/03/10/sanctuary-ridge-family-recipes-moms-monkey-bread/. This recipe is far better than any other chicken noodle soup I’ve ordered from any famous restaurant. Please let me know if you try it- leave a comment below!
Mom’s Chicken Noodle Soup
Equipment
- Large Pot or Dutch Oven
- whisk
- medium bowl
- spoon
- ladle
Ingredients
- 1/2 Cup Butter
- 1 Cup Chopped Celery
- 1 Cup Chopped Onion
- 12 Cups Water
- 3 TBSP Chicken Bouillon
- 2 Cups sliced carrots
- 1/2 tsp Marjoram leaves
- 1 tsp ground black pepper
- 1 TBSP parsley
- 6 oz Medium Egg Noodles
- 4 Cups cooked, shredded chicken
- 1 Large Can, Cream of Chicken Soup
- 2 Cups Milk
Instructions
- In a large pan, cook the celery and onion in butter over medium heat until tender.
- Add water, chicken bouillon, sliced carrots, marjoram, and ground black pepper. Increase to high heat and bring to a boil, stirring occasionally.
- Reduce heat to low; simmer for 30 minutes.
- Add egg noodles and parsley; cook 8-10 minutes longer or until noodes are tender.
- In a separate bowl, combine Cream of Chicken Soup and milk. Whisk until smooth.
- Add the milk mixture and shredded chicken to the soup pan, stirring well. Bring the soup back to a simmer for 5 minutes. Remove from heat and serve immediately. It will be hot so make sure you allow to cool for children! Any left overs can be stored in the refrigerator for up to 3 days and reheat as needed.
Notes
Variations: Sometimes I add sliced zucchini for more veggies. It doesn’t change the taste. If you want to add zucchini just add it at the end with the shredded chicken. It only needs 5 minutes to cook, otherwise it becomes very soft.
© Copyright 2020– or current year, Sanctuary Ridge. Unattributed use of this material is strictly prohibited. Reposting and links may be used, provided that credit is given to Sanctuary Ridge with active link and direction to this original post.
