Prep 10 mins
Cook 30 mins
I love this soup. Very rich and creamy. I serve it with biscuits and honey. My kids even like the leftovers for breakfast the next morning. I actually like to add the chicken and vegetables first before the noodles and cook for an hour or so, then add the cream mix and noodles and simmer on the back of the stove for a couple of hours. I love having the smell of the soup cooking all day.
- 3075.67 ml chicken broth, divided
- 59.16 ml butter
- 236.59 ml whipping cream
- 340.19 g package egg noodles
- 2 stalk celery, thinly sliced
- 177.44 ml baby carrots, sliced
- 473.18 ml diced cooked chicken
- 4.92 ml poultry seasoning
- 4.92 ml parsley
- salt, to taste
- pepper, to taste
- Combine 1 cup broth and butter in small saucepan.
- Bring to boil over high heat.
- Continue to boil until liquid is reduced to 1/4 cup and has a syrupy consistency, about 15-20 minutes.
- Stir in cream.
- Set aside.
- Bring remaining 12 cups broth to a boil in Dutch oven.
- Add egg noodles and celery; cook until noodles are tender.
- Stir in reserved cream mixture; add chicken.
- Season to taste with salt and pepper, add parsley.
- Heat just to serving temperature.
- Do not boil.
This is the best Chicken Noodle soup ever! I have been told it is magic! :-) I like to add potatoes and let it simmer for awhile on the stove. Thanks so much for posting this recipe I have used it numerous times and have passed it along to many! :-)
Everyone in the family loves this soup. I added to chopped up potatoes but that was it. Wonderful with some warm italian bread. This will be the soup I'll be making this winter!
This is my new favorite chicken noodle soup (replacing another one from this site). I followed your instructions almost completely...just a few adjustments. As you mentioned, I chopped the veggies and allowed them to simmer in the 12 cups of broth and seasonings for an hour until they were tender (can't stand crunchy veggies in my soup). I added a small chopped onion to the mix as well. Used 3 tsp of poultry seasoning. After the veggies were simmerering, I then made the broth, butter, cream mixture and took someone elses advice and used fat free evaporated milk. I really wanted to use the cream, but I am glad I didn't (I know it would be richer), but it was so wonderful with the evap. milk anyway. When the veggies were done, I added the chicken and noodles and simmered another 30 minutes or so. I used costco's rotiserrie chicken and they are already so full of flavor- the best and I used about 3 cups shredded. The house did smell fabulous and the soup tasted great even before adding the cream mixture. So, if you wanted to reduce the fat, you could take that out and be very satisfied without it. However, I do think that is what made it very special. It gave the soup a shimmery look and a slightly thicker, richer taste...worth the extra calories. Thank you.