September 14, 2012

Soups On!

Tonights dinner: Creamy Chicken Noodle Soup! 

I've been sick and needed some of this to help get me through :)

I asked my Sis-in-Law quite awhile back for her delicious chicken noodle soup recipe. This is the recipe she has posted on her foodie blog. I'd have to check my printed copy and see if it's the same she e-mailed me originally :)
My guess is there no 'wrong way', really, to make good ol' chicken noodle soup.

So, here is my take on it based off of her recipe. Maybe I will be able to 'taste' this yummy soup a little better when my cold subsides even more.

(If there is any left by then :)

Linking to the fabulous Tatertots and Jello & Craftberry Bush & Craft-O-Manic & Carole's Chatter 

The delicious scoop:

Creamy Chicken Noodle Soup

1/3 cup butter + 1 Tbl
1/8 cup olive oil
1 cup chopped carrots or whole mini carrots
1 cup chopped celery
1 Tbl onion powder
1 Tbl garlic powder
1 12 oz. box Pacific organic cream of chicken 
1 32 oz. box organic chicken broth (reserve 1 cup of broth)
3 Tbl cornstarch
1 tsp fresh minced parsley (or) 1 tsp dried parsley
3/4 cup 1/2 and 1/2
1/2 lb of egg noodles (whole wheat or blend)
chicken breast from a rotisserie chicken, chopped

In a small stock pot cook noodles according to package directions.

To large stock pot add butter & olive oil ; heat on medium to melt. Add carrots, celery, onion powder & garlic powder. Stir to coat. Cover & reduce heat to low (#3) and cook for about 10 minutes. Stirring occasionally.

Reserve 1 cup of chicken broth in separate bowl and whisk in 3 Tbl of cornstarch. Add rest of chicken stock to large stock pot of vegetables as well as box of cream of chicken soup. Bring to a boil. When just to a boil stir again the cornstarch/stock mixture and add to vegetables and stock. Stir and remove from heat. Stir in 1/2 and 1/2.

Drain noodles and add 1 Tbl of butter to noodles. Stir.  

Add noodles, chopped chicken and parsley to rest of the soup. Stir and place back on low/simmer heat. 

Cover and Simmer for 30 minutes. Makes approx.  2 3/4 quarts. Enjoy :)

Please use this recipe for personal use only. thanks!


  1. Hi, I came from Happy Hour and this looks delicious, it has to be yummy!

  2. I love chicken noodle soup, especially a creamy one!

  3. Hi there. The current Food on Friday is all about pasta and noodles! There is already a great collection of dishes but it would be great if you linked this in. This is the link . Have a good week.

  4. Thanks for linking in to Food on Friday: Pasta and Noodles. We are getting a fantastic collection of all things pasta and noodles.
    I am now signed up to follow you. A follow back to Carole's Chatter would be wonderful – or are you already following? Cheers

    Ps If you would like email reminders of future Food on Fridays, just pop by and comment and include your email - I won't publish it - and the reminder will be by bcc so it will remain private

    1. thank you, Carole! and I will come over and follow :) ~ Happy Holidays !!


I appreciate your comments! Thank you :)