Prep 30 mins
Cook 45 mins
Fantastic homemade chicken soup recipe, slightly modified from long-time Houston-area broadcaster, Ron Stone. Feeds a crowd, and delicious with hot buttered cornbread!
- 3 lbs bone-in chicken breasts (skin on or off - your preference)
- 1 stalk celery, leaves attached,cut in chunks
- 1 carrot, cut in chunks
- 1 onion, quartered
- 1 tablespoon seasoning salt
- 10 -12 whole black peppercorns
- 2 chicken bouillon cubes
- 4 cans cream of chicken soup, reduced fat preferred
- 1 (12 ounce) package wide egg noodles
- 1 tablespoon minced onion
- dried parsley, to taste
- additional seasoning salt, to taste
- black pepper, to taste
- red pepper flakes, just a pinch,to taste
- Simmer chicken, celery, carrot, onion, peppercorns and 1 T.
- seasoned salt in large dutch oven, in about 4 quarts of water until chicken begins to fall apart.
- Remove chicken from pot; let cool.
- DO NOT DISCARD BROTH.
- Remove skin and bones from chicken and discard; shred meat into bite-sized pieces.
- Set aside.
- Strain the veggies from the broth, pressing as much of the liquid from them as possible, through the strainer, back into the pot.
- Bring broth to a boil.
- Cook noodles in boiling broth for 6 minutes.
- Lower heat, and add bouillon cubes, stirring to mix well.
- Add undiluted chicken soup, stirring gently to dissolve lumps, but try not to break noodles too much.
- Add the shredded chicken, minced onion, and remaining seasonings to taste.
This is very good comfort food! I made the broth using chicken with the skins on for more flavor. I also used a combination of breasts and thighs because we love the dark meat in this family. Next time I make this I will add some veggies--maybe some celery and carrots and perhaps peas. My 7 yo DS loved this! Thanks for posting LorenLou!
Loved this and it was so easy to make. I made just a couple changes. I added a bay leaf to the chicken and veggies while it simmered. I used Better than Bouillon instead of cubes, just because I like the taste better (I used approx 3 teaspoons). I added a small pinch of red pepper, but would probably use half that amount next time. It had a kick, and left me with heartburn. My husband and child didn't notice, though. For the noodles, I used Amish-made extra wide noodles. I made the soup in the morning, and put it in the fridge until dinner time. The noodles had absorbed a TON of the liquid, and so it ended up being more of a chicken stew. I was really glad! It was nice and thick and hearty. Thanks for a great recipe. My daughter liked it so much that she had it for breakfast the next morning! It made the house smell absolutely wonderful while it cooked.
This is just delicious! I love any kind of chicken soup, and this one is so creamy and rich I think I could eat the whole pot myself. Trust me this makes a lot. Hubby and I will be eating on this for days, but I won't mind.