9/7/22

Homemade Creamy Chicken Noodle Soup - (THIS ONE!!!!)

 


This is my all-time favorite chicken noodle soup that I've been making for about 10 years now as it replaced my previous favorite chicken noodle soup recipe.  I've had the recipe in my files for about 25 years - but only regularly started to make it about 10 years ago. 

You would think I knew the recipe by heart, but because I only try to make it when I have keto or low carb pasta on hand, and typically only in the fall and winter... I don't know it by heart.  Too much time passes between making it.

The reason I put *THIS ONE* in the headline is for me

Because one day about 3 years ago, I was organizing my 452,732 recipes in my kitchen and I put the paper with the recipe in it into a 'new' 3 ring binder I was making.  I told myself I would absolutely remember where it was. But sure enough, the next time I wanted to make it, I couldn't find it.

I have it posted here on my site as well. But could I bring it up in the search quickly?  Nope.  And sometimes google search does that to me.  I know I have a lot of recipes posted that are impossible to find quickly with their search. 

I randomly find the recipe at other times when I'm looking for something else... because, of course I do.

But as of yesterday I have a new copy of it in my 'go-to' recipe book that lives on the kitchen counter and not in the recipe book pantry;  I also am putting it here on the site with THIS ONE in the heading so I can hopefully find it quick and easy next time I want it.

Originally, this was an old 'grandma' recipe that used homemade pasta/noodles. I love it made that way best of all, but since we are usually low carb/keto, I try to use the store bought keto and low carb pastas when I make it.  However, having said that, sometimes it's TOTALLY worth it to me to make the original version with homemade pasta because homemade noodles (and dumplings) are a life-long favorite food of mine since I was literally about a year old.  Sometimes I decide the carbs are worth it and make it original, but other times I cut down on the carbs and use low carb pastas.  Use whatever pasta you like. 

Egg noodle style pastas work best with this one.

(Amounts are approximate - use as much or little as you wish.  I use more celery when I don't use carrot, etc.  and I typically use 1/4 c half and half instead of 1/2 c milk because we don't have milk on hand but we usually have cream and half and half because we are primarily low carb.  See how you can play with this recipe?  But don't leave out the milk and butter, it's part of the delicious flavor of it.)

Chicken Noodle Soup

Chicken breasts
water
salt
1 T chicken bouillon paste/base or a couple cubes
1/2 c diced fresh onion
1/2 c diced fresh celery
1/2 c carrot (left out to make lower carb)

1/4 c butter
1/2 c milk
1 can cream of chicken soup
2 c noodles


Cook 2-3 chicken breasts in a pan of water (usually about 6 cups), along with about 1/2 cup of onions, celery and some carrots if you are using them.  Simmer until done.  Remove the chicken and dice it up, and add back into the pan. 

Add the bouillon and noodles.  Simmer until the noodles are just tender but not yet soft.  Add the butter, milk and soup.  Salt and pepper according to your taste.

Let simmer on low - but don't let it boil - about 4-5 minutes more and serve.

 

 

Notes

I like to use leftover chicken or pre-cooked chicken to make this even faster.  I regularly precook chicken breasts in my instant pot and food seal them for the deep freezer for an easy meal later.

You can use rotisserie chicken you've bought from the store as well.  But if you use already heavily seasoned chicken (like the rotisserie style) don't use any bouillon soup base or paste and don't salt and pepper until you've tasted it at the end before serving.  This also changes the flavor from the original recipe - it's not bad - but it's not the original flavor.

This is amazing with homemade noodles.  If you are low carb or keto you have to use a store bought low carb pasta to make this, but I often decide it's totally worth it to make my original version, which used homemade, flour based pasta.  It's one of my all-time favorite comfort foods.

I like to use the Great Low Carb Bread Company pasta for the lowest carb count - but I have to order those online and I can find the higher carb Carb-Nada pasta locally so sometimes I am desperate and buy it - even though I know it has a higher carb count.  It's still lower than traditional pasta and I LOVE pasta so it's worth it to me.  The Carb Nada version is what is in the photo in this post.   







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