What is the one food item that everyone associates with relief from cold and flu symptoms? Chicken noodle soup. What is a portion of great comfort food after a long, dreary winter’s day? Chicken noodle soup. Of course, you might be tempted to just grab a can of chicken noodle soup, but this semi-homemade version of the classic is hearty and sure to please your entire family!
One thing I like about making this dish is that is really quite versatile. How is that, you ask – well, just make a few substitutions that suit your taste! You can substitute egg noodles with rice or with linguini or spaghetti noodles. Serve with crackers, biscuits or even cornbread. You might even consider a tossed salad as an appetizer! Tailor the recipe to your taste – there is no right or wrong way to make this rich, good-for-you soup!
Ingredients
- 2 tablespoons butter
- 1 cup chopped onion
- 1 cup chopped celery
- 1/4 cup fresh, chopped parsley (can be substituted with 1 tablespoon dried parsley flakes)
- 3 cups cooked, diced chicken
- 1 can (10 3/4 oz) cream of chicken soup (do not dilute)
- 1 can (10 3/4 oz) cream of mushroom soup (do not dilute)
- 5 cups chicken broth
- 1 scant teaspoon poultry seasoning
- 1/4 teaspoon freshly ground pepper
- 2 cups frozen peas and carrots
- 1 1/2 cups heavy cream or half-and-half
- 4 oz cooked and drained medium egg noodles
- kosher salt (to taste)
Cooking directions
Gather all ingredients, and complete all chopping and cutting prior to putting it all together. Melt the butter in a large pot or a Dutch oven (you can also place the ingredients in a crockpot, but be prepared for the noodles to fall apart if you do so). Add the celery and onion; saute until the vegetables are tender. Next, place the parsley, chicken, pepper, and thyme seasoning in the pot along with the broth
Note: You can use the same broth you made when boiling the chicken.
Allow the contents of the pot to come to a boil, then reduce the heat to low and allow to simmer for approximately twenty minutes. Add the frozen peas and carrots and continue simmering for about ten minutes; you’ll want to then add the cooked noodles (or rice, your choice) as well as the cream and the condensed soups. Salt the dish to your taste; serve with biscuits or crackers (or cornbread, your choice). You’ll serve up to eight with this recipe.
