This reminds me of the way my grandmother made chicken noodle soup. I did this in two steps--made the stock and deboned the chicken, chilled the stock in the refrigerator and then removed the fat that settled at the top. Next day, I made made the soup. This has such wonderful flavor and would be good anytime, but especially when you feel blah. This is a great recipe-Thanks for sharing it.
This is the BEST Chicken noodle soup ever! Definitely don't hold out on that cream and parmesan--it really makes this a dish to rave about. Also, I use 1 package of the frozen egg noodles for this--the brand we have here is "Grandma's." The frozen noodles are WAY better and truly taste homemade. This is an outstanding 10-star soup!
Really great. I did make some changes: 1) used 3 skinless/boneless chicken breasts 2) only used 2 pkgs. of chicken bouillon 3) only removed bay leaves from stock 4) skipped mushrooms, cream and cheese. Took just over an hour (was in a hurry) and made a terrific healthy lunch.
I have been making these for a few years. I have made it more times then I can count- for people that are sick, for potlucks, for families with new babies, etc. It is always a huge hit and they always ask for the recipe. Most proclaim it to be the best chicken noodle soup they have ever had. It's really that good. This is the one of the only recipes that I follow almost exactly (with the exception of seasoning to taste) and I always add the cream and cheese. This with a good piece of bread and a simple salad makes a fabulous meal!
This was the best soup I've ever made! I make chicken soup almost once a a week and used the ingredients in the stock to make this recipe in the traditional stock-making method (bones, a little vinegar, several hours of simmering). I didn't use the parm or cream this time, but will definitely try it next time. I also used dried herbs and omitted the mushrooms. Thanks for posting! ETA: I made it with parm and cream this time and while it was very good, I think the large amount of parm upset my 18mo DD's stomach, so next time I'll skip it.
Fabulous! This was just what we all needed, a good thick soup on a cold night.Thick and creamy. This makes a huge batch and we had no leftovers. I used Turkey instead of chicken to use up leftovers and we left out the mushrooms but otherwise followed the recipe, the cheese and cream took it to a whole new lever. we loved it, thanks for sharing.
My 3-year-old son and I are both under the weather, and we both loved this (DH did, too). I made it exactly as written except that I omitted the mushrooms. It's pretty labor intensive, but the results are worth the effort. Thanks for posting a great recipe!
The version of this soup in my Paula Deen cookbook does not call for mushrooms or rosemary. So I made it without those two things, and I also did not use the cheese or cream. "The Lady" suggests leaving these out if you want to cut calories. This recipe is completely amazing. I used about 3/4 tsp. kosher salt and about 1/4 tsp. fresh ground black pepper in the stock. Plus, I added 1 tsp. sugar to the stock. Otherwise, I followed the recipe EXACTLY! Yum, yum, yum. Why would you EVER buy canned chicken noodle soup?
While I didn't follow the recipe exactly, I used it as a starting point for my own soup. Yum! I used the given amounts for the veggies but added the left over meat from a large roasted chicken from yesterday's dinner.
This was good but I wasn't enamored with it. I opted to go with the parmesan cheese and the cream. The parm was just too much for our tastes. It wasn't bad, but it just wasn't the taste we were expecting.