This month, I am participating in Mom's Crazy
Cooking Challenge.
Every month there is a new theme challenge. The great thing about this
challenge is that you choose a specific recipe from another blogger.
You then bake and blog the recipe showcasing the blog that you selected
the recipe from. You also get to vote on the best "ultimate" recipe for
the month. The challenge this month is chicken noodle soup. My family LOVES soup, especially chicken noodle, so this challenge was great for us.
As I was searching for a perfect soup that my family would enjoy, I came across the blog
Let's Dish and found Danelle's recipe for
Creamy Chicken Noodle Soup. What grabbed my attention was the fact that it was a creamy soup instead of a broth based soup. With the addition of frozen egg noodles, I knew that this would be a soup my family would devour. I was right!
This soup is not only creamy, but hearty, belly warming goodness that my family gobbled up with only enough left for the girl's to have in their lunch the next day (and that is only because they begged for us not to eat it all gone so they could enjoy it again for lunch). So, thanks to Danelle, we now have a chicken noodle soup recipe that my family not only enjoyed that night, but have requested several times since.
Enjoy!
{slightly adapted from the original recipe by Danelle/Let's Dish}
- 2 tbsp butter
- 2 cups carrots, shredded
- 1 cup celery, peeled and chopped
- 1 cup onion, chopped
- 6 -7 cups chicken broth
- 3 boneless chicken breasts
- 2 cans cream of chicken soup
- 1 cup milk
- 1 16 oz pkg frozen egg noodles (I used dumpling noodles)
- Salt and pepper, to taste
- Thaw noodles according to package directions. My noodles were wide so I cut them in half.
- Meanwhile, melt the butter in a large sauce pot over medium-high heat.
- Add the chopped onion, celery and carrots and saute until the vegetables are just tender, about 5 minutes.
- Add 6 cups chicken broth to the pot and bring to a simmer.
- Add chicken breasts and boil until chicken is cooked through, about 10 minutes.
- Remove chicken breasts from the pot and dice; set aside.
- Add the milk to the pot and return to a boil.
- Gently stir and add a few noodles at a time (if you incorporate the noodles one or two a time, they will not stick together) to the broth.
- Add diced chicken back to the pot and cook for an additional 15 to 25 minutes. (Because my noodles were thicker, it took about 25 minutes for them to cook all the way through.)
- Once the noodles are tender and cooked through, add cream of chicken soup and simmer for a few more minutes.
- If your soup is too thick, add a small amount of chicken broth until desired consistency is reached. If it is not thick enough, add more cream of chicken soup. (I only added one can of soup, because it was super creamy and thick.)
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