Thursday, March 26, 2009

Creamy Chicken Noodle Soup

First of all, if anyone has any tips on photographing soups, I would love to hear them. I just can't seem to get my pictures to look nearly as good as the soup tastes!
Second of all, I know soup season is almost over, but I had to get this last one in. Besides, if you live in Utah you know that the weather is still so unpredictable. It was in the 70s last Saturday and then we woke up to snow Sunday and Monday, so we were still able to enjoy soup, but hopefully for the last time for awhile.

I have been hooked on this soup ever since our neighbors had us over for dinner on Halloween and made it for us. She was nice enough to share the recipe and I've made it several times since. I'm not sure where the recipe came from originally, but like I always do, I have changed it slightly.
Cream Chicken Noodle Soup

4 large chicken breasts
4 T chicken bouillon
10 C water
1 large onion, finely chopped
10-14 oz egg noodles ( I get the homemade kind from Costco. It takes a little longer to cook, but they keep their shape and texture really well)
1 C chopped carrots
1 C chopped celery
1 can cream of chicken soup
1 C milk
1 C sour cream

In large pot, boil the water with the chicken, chicken bouillon, onion, carrots, and celery for 1 hour or until chicken is cooked thoroughly.

Remove chicken and add egg noodles. Boil until tender. Meanwhile, shred cooked chicken.

Add soup, milk, and chicken to pot and cook until warm. Add sour cream and heat through, but do not boil. Add more soup or sour cream to get desired thickness.

This recipe makes a lot, so share with your friends, coworkers, and neighbors. They won't believe you made it!


Elyse said...

Wow! What creamy goodness. This soup looks delicious!! Here's hoping your warm soup wards off the nasty weather!!

Amy said...

Thanks Becky! I am weak for creamy soups. I'll take them over a broth soup any day. I think I'll make this tonight.

Ingrid said...

I can't photograph anything savory or brown! :(

The soup sounds delish! Btw, I'm in Sunny FL if I wanted for cold weather to make soon I'd have a long wait!

Ingrid said...

Okay, I can not type and shouldn't try working at the same time. That was supposed to be "wait" & "soup"! Duh, Really , I'm not an idiot! :-)

Whitney said...

Looks delish! I have a weakness for homemade chicken noodle soup.

avesta said...

wow...I just made some homemade chicken noodle soup, too! yours looks great...I should post mine soon since hopefully you're right and we'll be out of the season soon...but here it's supposed to snow tomorrow! ugh! guess I can always make more soup! :)

Sabina Ryan said...

When you say can of soup what size are you referring to? I am making it tonight and bought the small regular 10 oz size. I hope that's right :p

Anonymous said...

Making this for the third time tonight. We love this and it is always a hit at thus household!

Krys Stowe said...

This sounds delicious! How would I make this with my own chicken stock instead of buollion?

Krys Stowe said...

This sounds delicious! How would I make this with my own chicken stock instead of buollion?

Kara said...

So I made this once but with the 1 hour boil time, a lot of my liquid evaporated. I ended up having to add more water. Is 1 hour a little over kill? I'm not a professional cook by any means, I need exact directions to get something right...but I think chicken only takes 20-30 minutes to cook via boiling, correct? Is the rest of the time for the veggies to get soft enough?