Creamy Chicken Noodle Soup

A wonderful friend made this soup for me when I was recovering from surgery a couple years ago. It's SO yummy that I had to get the recipe!

Best of all? There's a quick version that you can make when you're short on time. Which is pretty much all the time for piano teachers! 

The Original Recipe

Sometimes I'll make this on a weekend when I have more time, then we can enjoy the leftovers during the week. 

Whole chicken
​5 cups water
Handful of baby carrots
3-4 celery stalks
1/2 Onion
Tablespoon of Salt
2 Bay leaves

Boil the above, the simmer for 1 hour with lid left on.

Debone chicken
Smash carrots with a fork
Remove celery
Add 1 box of chicken stock
Add 1 can cream of chicken soup
1/4 - 1/2 cup half and half (you can omit this)
Sprinkle top with Pepper
1 Tablespoon Parsley
Thicken with Cornstarch (start with 1-2 tablespoons mixed with water)
Add chicken
1 bag (12 oz total) of Reames Noodles. (Pictured below.) These are THE best and you'll find them in the frozen Asian section. If you can’t find them, just get any egg noodle in the regular pasta section.
Cook for about 20 minutes

The Quick Version!

This whips up quickly if you use a rotisserie chicken. Sometimes I'll get a couple, debone them and put the meat in the freezer. Then it's quick to pull out when I need it.

Here's what you do:

1. Put 2 boxes of chicken stock in pot to boil with carrots, celery, salt, bay leaves, and onion.
2. Once carrots are tender (about 30 minutes) continue on with recipe as written above.

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This soup tastes even better the second day! Pair it with a quick salad and biscuits and you've got a yummy meal in no time!

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