Recipe by Possumstew
This is the recipe I always use. Sort of. I just made this soup up out of my head one time, and my family asks for it over and over, so I have pretty much committed it to memory. But I mentioned it on my blog, and decided it would be a good idea to write down the recipe for posterity. LOL -------- I usually make it about the same, but depending on what I have on hand, or might feel like mixing things up, it will be slightly different every time. Feel free to add, subtract, or alter it to your own personal tastes! -------- I usually use frozen egg noodles, but today, I made them from scratch, using this recipe. http://www.recipezaar.com/Delicious-Homemade-Egg-Noodles-95311 -------- I also used my own homemade chicken stock that I made from a roasted chicken a few days ago! I did this by taking the leftover carcass, and simmering it in a large pot of water, with some onion, carrots, celery, salt and pepper for several hours. After it cooled down, I strained out the chicken bits and veggies, and stored the stock in the fridge. When I was ready to use it, I was able to skim the hardened fat off the top and throw it away. I ended up with about 4 cups of stock! -------- I hope you enjoy this soup as much as my family! The serving amount below is approximate. It would usually feed my family of 5, with little leftover, but they go crazy when I make it! LOL Also, prep and cook time do NOT include the time it took to make homemade stock and noodles.
Top Review by Babes_Mom
I've made this soup, pretty much following Possumstew's recipe, several times. My family always loves it. The only change I make is to add 2 cans of mixed vegetables instead of the can of peas. I said something to my son the last time I made it about maybe adding a box of long grain and wild rice the next time instead of the noodles. He told me not to fool with it; it was really good the way it was. Thanks Possumstew, for a delicious recipe that my family loves! It's a keeper!
- 4 cups chicken stock
- 3 cups water (add more if needed later)
- 1 medium onion
- 3 -4 garlic cloves (to taste)
- 2 tablespoons olive oil
- salt and pepper (to taste)
- 1⁄2 teaspoon thyme
- 4 chicken bouillon cubes
- 3 cups leftover chicken, cubed
- 2 (15 ounce) cans cream of mushroom soup (I use the Campbell's 98% fat free)
- 1 (10 ounce) can peas (optional)
- 1 lb egg noodles
- 1⁄4 cup all-purpose flour (as needed to thicken)
Directions See How It's Made
- Saute onion and garlic in a little olive oil in your pot, until tender. Be careful not to burn the garlic, or it will be bitter.
- Combine the rest of the ingredients, except the noodles and peas, in a large pot. Simmer on low for a couple hours to develop flavors, and thicken slightly.
- Taste it to see if it's "chickeny" enough for you. If not, you can add more bouillon, but be careful, as this will make it saltier. Also, add salt or pepper to taste.
- When it tastes right to you, add your egg noodles and peas. These usually need to cook for 15 or 20 minutes.
- We like our soup pretty thick, kinda like Rachel Ray's "stoup", so if it needs thicken after the noodles are about done, I then mix up the flour in a little cold water, and stir it inches This will only need a few minutes to thicken, but make sure to stir pretty often after you add the flour mixture, or it might collect at the bottom.
- After the flour and noodles have cooked, it's ready to serve!