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My Mom has been making this chicken noodle soup recipe for as long as I can remember.  She and I both believe that when cold and flu season hits nothing is better at making you feel better than a nice big bowl of chicken noodle soup.  We have had several cold and various illnesses this winter and this is the 3rd time we (or should I say my Mom) has made this soup for us.  I was finally able to pin her down so I could take pictures of the process and share this wonderful recipe.  Sick or not it’s so good!!!!

Ingredients for chicken stock: 1 whole chicken, 3-4 celery stalks, 1 onions, 5-6 garlic cloves, 1 carton of chicken stock, and salt and pepper to taste.

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First start by  cooking the chicken and making the chicken broth

cut the chicken into pieces and heat the pan to scorching hot, add the chicken to brown slightly

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Roughly chop the celery, onions and garlic

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Add to pot along with a handful of salt and pepper

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Then add 1 box of  chicken stock and then water till chicken is slightly covered

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Cook for 20-30 minutes boiling till meat is cooked and tender, then remove all vegetables bits and throw away. Debone chicken, and set the stock aside.

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Soup ingredients: cooked chicken meat, 1 onion, 3-4 celery stalks, 1 chicken stock carton, carrots, 1 can evaporated milk, 1  1/2 packages fettuccine noodles, salt and pepper to taste

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finely chop celery, onions, garlic, and carrots

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Add veggies to stock (the chicken was cooked in) along with 1 box chicken stock- the box of chicken stock is optional, you could add more water if you want more liquid.

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Chop noodles and add to soup

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Add cooked chicken and can of evaporated milk

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Cook another 15-20 minutes on medium heat until noodles and veggies are soft

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Serve with warm crusty bread Enjoy!

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Print This Recipe

Mom’s Chicken Noodle Soup

Ingredients for chicken stock: 1 whole chicken, 3-4 celery stalks, 1 onions, 5-6 garlic cloves, 1 carton of chicken stock, and salt and pepper to taste.

boil chicken in enough water to cover.

add onion, celery & garlic, roughly chopped

salt & pepper

when chicken is tender about 30 minutes, remove from pot and chop, remove bones.  remove most of onion & celery, discard.

Soup ingredients:Chicken Stock, cooked chicken meat, 1 onion, 3-4 celery stalks, 1 chicken stock carton, carrots, 1 can evaporated milk, 1  1/2 packages fettuccine noodles, salt and pepper to taste

add chicken back to strained stock.

add pasta

add chopped onion, celery, other vegetables

add salt & pepper to taste

bring to boil, lower to simmer, cover, cook about 30 minutes, or until pasta is tender.  Add 1 or 2 cans of chicken stock at this time if needed.  Add one can of condensed milk.  Cook another 15 minutes.

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19 Responses

  1. That looks soooo yummy!! And since Hailey and I both have colds right now maybe I should add those ingredients to my grocery list.

  2. Hi! Just visiting from TMTT. This looks yummy! I make a similar version and, I agree, there is nothing better than chicken soup (with real chicken!) when you are sick!

  3. OK…I have gone back and looked over this recipe in detail. Why can’t you use the liquid from boiling the chicken as the chicken stock and delete the 2nd carton of chicken stock?

  4. Great question Diana- you do use the stock you cooked the chicken in, but we needed more liquid and instead of adding water we added store bought chicken stock.

  5. This soup recipe looks so good. I love the creaminess. I am going to make your recipe the next time i make Chicken Noodle Soup. I found your site through the grocery cart challange.

  6. I did my first sticky chicken today! It was so easy and the meat tastes soooo good. It wasn’t soggy like I thought it would be. Just perfect. I used the meat to make chicken noodle soup and have quite a few people coming over tonight to test it. Thank you for the recipe!!

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