It’s my favorite time of year, fall. The mornings and evenings are crisp and the afternoons are beautiful! One of my favorite things during this time of year is soup… there is nothing quite like a hearty bowl of chili or Panera’s Creamy Tomato Soup in a bread bowl! YUMMO! (Excuse me while I salivate…) Today I am going to give you a recipe for one of my favorite soups, Creamy Chicken Noodle. My friend Kellie Carter introduced me to this soup 10 years or so ago. Since then, she has made it for my family and even passed on the recipe. It is rich and creamy…comfort food at it’s finest! It will definitely enhance your life. 😉
I will warn you, it is a lot of work (I kind of feel like the Pioneer Woman when I make it), but it is totally worth it…and you end up with a large stock pot (or two smaller pots) full of soup in the end! This recipe does make a lot of soup…I usually freeze half of it and save it for a busy night when I don’t have time to cook a big meal. One of the great things about this soup is that you can keep adding milk/cream and it lasts forever! We usually get four good meals out of it…we could probably get more if we didn’t like it so much. 🙂 We are a family of four, by the way…but two of us are toddlers.
Creamy Chicken Noodle Soup
- 4 bone in with skin chicken breasts
- 1 onion, diced
- 1/2 stick butter
- 4 stalks celery, diced
- 10 carrots, diced
- 16 oz. chicken broth
- 4 potatoes, cubed
- 1 pkg. fresh fettuccini noodles (I just used a package of Amish egg noodles)
- Chicken bouillon, 4 cubes
- 1/2 qt. heavy cream
- Onion powder
- Pepper flakes
- Fresh Parsley (optional)
Place chicken in large pot and cover with water (I usually add an additional onion and the tops of the celery to the water along with salt.) Boil until chicken is cooked through. Strain broth. Allow chicken to cool and cut up/shred to bite sized pieces.
Sauté onions in butter (this is extra butter…not the 1/2 stick) until transparent then add to broth.
Add carrots, potatoes, celery, salt and pepper to taste. Cook until veggies are tender.
Add chicken and noodles. Cook for about 5 minutes.
Add heavy cream, milk and butter to desired thickness. (This is supposed to be a thicker soup.)
Add red pepper flakes to taste. (for me…this MAKES this soup, but be careful, it gets quite a kick out of these guys)
Be careful to keep stirring, it will stick and burn.
Re-season if necessary.
Also, I will tell you that I divide the chicken and broth into two separate pots at the beginning and end up with two larger pots (not stock pots) full of soup. You can freeze one pot or share with a friend…up to you…or you can eat it all.
Take this recipe and make it your own. When I make this for my dad, I leave out the celery…when I make it for my husband, I add extra red pepper flakes. I like it just the way it is. 🙂 Thanks for sharing with us, Kellie! Our family is forever indebted to you.