Thursday, February 26, 2009

Erika's Creamy Chicken Noodle Soup (1)


This is one of those "A little bit of this, and a little bit of that" recipes so you may need to alter it yourself to your liking.


Boneless Skinless Chicken Breasts (we used about 1 lb)

Water (Reserve the water from your chicken broth, you'll make when boiling the chicken)

Peeled & Chopped Carrots (I used about 4-5)

Chopped Celery (I used 3 stalks)

Onion (1 whole onion, chopped fine)

1 can cream of chicken soup

1 soup can of cream or milk

1/2 c. butter

Noodles of Choice (We like to use the thick country noodles, homemade noodles, or the "Frozen homemade noodles" in the freezer section at the store, just depends what I have on hand)

Salt & Pepper (to taste)

Parsley (to taste)

Basil (to taste)

Garlic salt (to taste)

Oregano (to taste)


In a large cooking pot, add water until half full. Add chicken breasts, onion, carrots, and celery, and spices. Boil the chicken until cooked through. (If you want to add more water, because too much has evaporated, you can add more water and add a few chicken bullion cubes). Take the chicken from the broth and cube or shred. Add the chicken back into the soup. In the meantime, cook noodles according to directions on the package. Add Cream of chicken soup and milk or cream, and the butter. Stir well. Add noodles once cooked. Simmer for a few minutes. If you feel it doesn't need anything else, then eat it, enjoy it, and place your hand over your heart and think of me!


We LOVE soup at our house. We are always making our own version of soups. I decided I need to write these recipes down, and do a better job at measuring the ingredients, because I hate when recipes say a dash of this or a sprinkle of that. So hopefully this won't be too hard.









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