My Silky Chicken Noodle Soup!

 
 
 
When someone in my family is sick or under the weather, I make soup.  I am sure I have an old Jewish grandmother in me trying to get out or something.  I usually make chicken soup or potato soup and sometimes clam chowder.  This soup has gotten my son through everything from a bad cold, numerous strep throats, broken fingers to broken hearts.  Yesterday, I had a call for the soup so I got my big soup pot out and got to cookin'. 

You know how they tell you that you have to boil a big ole whole chicken for good chicken soup?  It's not really true.  You can use chicken breasts and other seasonings and still get a good chicken soup.  Here is what you will need:

4-5 chicken breasts
10 cups water
1 tsp. salt
1/2 tsp. black pepper
3 Knorr chicken bouillon cubes
2 packets Swanson Flavor Boost Chicken Flavor
1 can cream of chicken soup
2 tsps. Lawry's poultry and chicken rub
3 stalks celery with leaves
1 whole onion
8 oz. wide egg noodles
2 cups half and half cream



Take 4 -5 chicken breasts, 10 cups water, 3 stalks of celery with leaves still on and an onion cut in half in a stock pot or dutch oven.  Add 1 tsp. salt and 1/2 tsp. black pepper.  You can use boneless chicken breasts or bone-in, you will just have to remove bones after it cooks. 



Add 3 Knorr chicken bouillon cubes and 2 Swanson Flavor Boost chicken packets.  If you don't have Knorr and use the small bouillon cubes you will need to use about 6 of those.  Knorr is really best.  If you don't have the Swanson Flavor Boost use 2 extra Knorr bouillon cubes.  If you have homemade frozen chicken broth you can add 3 cups instead of this bouillon.  Sometimes I make broth and freeze it ahead.
Bring this to a boil and then reduce to simmer.  Simmer for at least an hour.  Remove chicken to a plate to cool.  Strain the broth through a fine mesh strainer.  Pour the clear broth back into the stock pot and add 1 can of cream of chicken soup.  Whisk with a wire whisk to break it down and bring this to a boil. 


Add 2 tsp. Lawry's Chicken and Poultry Rub, if you don't have this (you must get some because it makes all the difference in the world), but you can substitute 1 tsp. poultry seasoning and 1 tsp. curry powder.

Once it boils add 8 - 10 oz. wide egg noodles.  I usually add about 1/2 of a 16 oz. bag. Shred or chop the chicken into bit size pieces and add it back to the pot.  Bring it back up to a boil then turn it down to low and cover so the noodles and chicken just simmer for about 20 minutes. 
At the end add 2 cups of half and half cream.  That is the silky in this soup and it makes it so delicious and smooth.   Do not let the soup come back to boiling once the cream has been added.  It should be kept on low heat.  If you are feeling really decadent, you can use 2 cups of cream instead of half and half, but the half and half works just as well.





 





31 comments:

  1. Honey Child, this looks so good right now! I have to run and get some ingredients but I'm going to make this asap! Thanks for sharing!

    ReplyDelete
  2. MMMM this looks great and the weather is cold. Must try this <3

    ReplyDelete
  3. Sounds like heaven in a bowl.

    ReplyDelete
  4. It is really cold in Texas a rare thing for us...We normally have 100+ in summer...Will be making this tonight!

    ReplyDelete
  5. Already have dinner for tonight on....but it's getting colder tonight so I think this is a go for tomorrow!!!! Thanks for sharing..

    ReplyDelete
  6. I usually make soup like this and freeze portions to have on hand when I get sick, living alone is hard when your sick. I can just pop them into the micro. In the summer I make soups , stews and chilis and chicken and dumplins to put in the freezer for winter.

    ReplyDelete
  7. Wow another great recipe...Thanks STACB....I make a good chiken noodle soup..but this is got a really extra oomph t it....xoxox...Amy Watson

    ReplyDelete
  8. Maybe it is because I am from the Kentucky area, but every recipe on here looks like a keeper!

    ReplyDelete
  9. I'm making this, tonight!!!!!!!

    ReplyDelete
  10. It looks delicious, but that is WAY too much sodium!

    ReplyDelete
  11. i absolutelly love your sweet tea and cornbread site! thanks for all the great recipes. made the hashbrown and ham quiche and turned out yummie!

    ReplyDelete
  12. d0 you need half and half

    ReplyDelete
  13. You can leave the half and half out of the soup, but that is what makes it 'silky' chicken noodle soup. You can also use cream, but I would not use milk...it's not going to give the same creaminess. For those who don't like creamy, leave it out.

    ReplyDelete
  14. This recipe is not for those with a sodium restriction. If you know you are on a low sodium diet, you can adjust the seasoning. For anyone not on a low sodium diet, the sodium is fine.

    ReplyDelete
  15. Just got done making this...it's really good on this cold and windy day...I hope it freezes good because there is only two of us and this makes a lot!!

    ReplyDelete
  16. This was so good! I went to 4 different grocery stores trying to find that Lawry's chicken rub! LOL - now, I have just ordered online through Amazon, so I will have it next time.

    ReplyDelete
  17. This was simply amazing soup!! My friend made it for me last week when I had the flu. It was the absolute best!! I will make this from now on as our "house" chicken soup!! Thanks so much!!!! And feeling much better!!!

    ReplyDelete
  18. And I would also say that when you are sick with a sore throat, this particular chicken soup is so soothing to your throat. I am guessing that is because of the half and half, or the "creamy" factor! Love Love Love this soup!!!!!

    ReplyDelete
  19. I just made this today and it was absolutely delicious. Better than any soup ever. It has been a cold week here in the South and this was just perfect. I love this site and have made more recipes in the past 6 months than ever. I sure do wish that you had a cookbook with all of these fabulous recipes. Maybe you should think about it - then you could sell different volumes once a year with the updates. I would sign up for it! :)

    ReplyDelete
  20. Looks like a lot of salt. Wonder if there's some way to fix that.

    ReplyDelete
  21. Ok....so I never and I mean never comment on anything!! But I want to tell you personally that I saved this recipe to my page a while back. Well we got a little cool snap here in North Louisiana and I decided to try it..OMG this is awesome!! It is almost like dumplings without all the work. Try it people I promise you will love it. I followed the recipe precisely except added just a tad bit more salt. My family loved it and we will most assuredly be eating this again. It will be going in my favorite recipe book!!

    ReplyDelete
    Replies
    1. That is so nice to hear! Thank you for commenting and letting me know you enjoyed it!

      Delete
  22. This is the best chicken soup recipe out there! My patient made it for me one day when I posted on FB that I had the flu! (I was her dental hygienist). Today we are making it for our dear grandson's father who is very sick! I had to go back and find you again! It was worth the search!! Thanks so much!!! Jan Olds

    ReplyDelete
  23. Oh my goodness gracious is this soup fabulous! it's a keeper that's for sure. I followed the directions exactly, for ingredients. Perfect for our cold winter nights this week!

    ReplyDelete
  24. This looks great and not a wonder that it TASTE so good, it is loaded with flavor enhancements and sodium.

    ReplyDelete
  25. For sure I'm gonna make this..sounds wonderful.

    ReplyDelete
  26. Recipe makes me want to run to the kitchen to pull out my soup pot!

    ReplyDelete
  27. I made this tonight and it was OH SO YUMMY,,,,,,,,,,,,,,,you need to share again on FB as others have a hard time finding it,,,,,,,,,,,,,,,,,,, :)

    ReplyDelete
  28. Made this tonight and it was WONDERFUL,,,,,,,,,,,,,,,,,,,,,,

    ReplyDelete