Prep 20 mins
Cook 20 mins
Please forgive my not-so-perfect ingredient list and instructions. My husband and I came up with this soup one chilly fall evening. We had no idea what we were doing, but we have been making this soup ever since!! As far as the chicken and veggies go, we never measure, just add whatever amounts we like. It is always different. Sometimes the veggies even change, depending on what I have in the fridge. This soup is very easy, quick and totally versatile, making it a keeper!!
- cooked chicken meat, chopped,with juices from pan (Left over roasted/baked)
- 2 -3 tablespoons butter
- diced carrots or diced celery or diced red peppers or diced yellow peppers or diced orange bell pepper (amounts will vary with the amount of soup you decide to make)
- 1 bunch green onion, sliced
- 1 package fresh sliced mushrooms
- 2 -4 cups water
- chicken bouillon
- pepper (I use coarse ground)
- other seasoning, your juices from your left over chicken should be seasoned nicely already (optional)
- 1 package egg noodles (I use Mrs. Reams frozen egg noodles)
- 8 -16 ounces heavy cream (1-2 small cartons, see note in instructions)
- First, let me clear up the chicken issue.
- Whenever I roast a chicken I always have about half of that chicken left.
- I will pick that meat and pour all the juices from the pan over the meat and freeze it for later use.
- I don't really think there has to be a certain amount of chicken used, just what you have or however much you would like in your soup.
- In a dutch oven, melt butter and saute carrots, celery, and peppers, adding the green onion and mushrooms toward the end.
- I try and leave a little"crunch" in the veggies.
- Add chopped chicken meat/juices and cook until warmed through.
- Next, depending on how much soup you want to make, add the 2-4 cups of water with the proper amount of chicken bouillon to accompany the amount of water used.
- Salt and pepper to your taste.
- Bring to slight boil and add egg noodles, cooking until noodles are done.
- Right before serving, stir in heavy cream (I use 8 oz if I only used 2 cups of water, 16 oz if I used 4 cups of water).
- NOTE-I am guessing that the cartons of heavy cream are 8 oz, I just know I buy the small cartons.
- Take a quick taste to check seasoning and adjust before serving.
This recipe was a lot of fun. I just started putting things in the pot and ended up with a very good hearty soup! After sauteing the carrots, celery, and peppers, I added the meat abd 2 cups water. Spices were thyme, sage and turmeric. I omitted the mushrooms. Used 1 cup egg noodles. Then finished with 1 cup cream. We had this for lunch with french bread. It was really good! Thanks, Shae!