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.
5 cups water
Handful of baby carrots
3-4 celery stalks
Tablespoon of Salt
2 Bay leaves
Boil the above, the simmer for 1 hour with lid left on.
Smash carrots with a fork
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)
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:
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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Hi there! I'm Tracy Selle. A Christian wife, mom, and author of 101 Piano Practice Tips. I'm also a piano teacher and founder of Upbeat Piano Teachers.