Chicken Noodle Soup (Just like the Can)

For about three years, I have been making chicken noodle soup from semi-scratch. It is very delicious and easy to make. And inexpensive to boot!

Since it is Fall and many people like to cook up soups to freeze during this time, I thought I would share this recipe. Before I start, I need to give credit where credit is due. I didn't invent this recipe. The great Paula H. Dean did and the original is in her cookbook titled: The Lady & Sons Savannah Country Cookbook. I will be sharing my version of this awesome soup. The original makes a creamy chicken noodle soup. I don't care for creamy soups, so I leave out the ingredients that make it a creamy soup.


Here it goes . . .

Chicken Noodle Soup (Just like the Can)

serves 8 to 10

 

Step 1



Ingredients:

One 2 1/2 to 3lb fryer chicken
3 1/2 quarts water
1 onion, peeled
1 1/2  to 2 tsp. Italian seasoning
1 tsp lemon-pepper seasoning
3 cloves garlic, minced
3 chicken bouillon cubes
salt and pepper to taste.

***Note: I use whatever chicken is on sale. I have made this with fryer chicken, boneless chicken breast, split chicken breast, and chicken thighs. Turns out great every time.


Add all ingredients to a big pot. Cook until chicken is tender, about 35 minutes. Remove chicken from pot and set aside to cool. Remove and discard onion. Keep the stock in the pot. De bone the chicken when it is cool to touch.

Step 2

Ingredients:

2 c. sliced carrots
2 c. sliced celery
2 1/2 c. uncooked egg noodles (regular or whole wheat)
3 Tbs. dried or fresh parsley
1/3 c. cooking sherry (optional)
Salt and pepper to taste

Bring stock back to boil, add carrots, and cook for 3 to 5 minutes. Add celery and cook 5 minutes. Add egg noodles and cook according to package directions. When the noodles are done, add the chicken and sherry. Cook for another 2 minutes. Add salt and pepper to taste.

I hope you like this version of the Chicken Noodle Soup. It freezes great!