This Chicken Noodle Soup is definitely not the can of soup from your childhood. Hearty, creamy and nutritious, this soup will make being a grown up worth it!
Is there anything better than a steaming hot bowl of Chicken Noodle Soup on a blustery, cold winters day? How about when you are knocked down because this seasons flu bug has won the fight against you? In one simple word…. NO!! There is nothing in this Universe that has the all over healing properties of Chicken Noodle Soup. I can’t speak for everyone but I can say that when I was a little girl, Chicken Noodle Soup was my favorite and when it was cold outside, it was the one thing my parents knew would warm me up and put a smile on my face. You can’t give noodle soup to a nine year old and not expect the LOUD slurping in of the noodles with the spray of soup misting over everything, mostly my face, followed by fits of giggling. It just doesn’t work any other way. It was fun food for a child but also comforting and nutritious, it was the best of all things.
Despite my best efforts to remain timeless, I will admit that my childhood was more than a minute ago and I am a proud product of the Seventies to hard working, middle class parents. What that translates into for this story is that the Chicken Noodle Soup I so enjoyed as a little girl was not by any means homemade. It was lovingly poured out of the that red and white labeled can we all know and love. There were little orange cubes of carrots swimming in seasoned broth that was dotted with tiny chicken pieces and long, thin, perfectly uniform rectangle noodles. It was glorious and perfect in every way. I would eat no other kind of soup and let’s be honest, back then the choices were so limited anyways that I never knew any different.
As an adult, I will admit to still having a can or two in my pantry for emergency purposes – Hurricane Season, Yo! -but as I have grown older, my palette has (hopefully!) grown a bit more refined. Gone are the days of limited convenience meals and microwavable quick fixes. These days, when I want Chicken Noodle Soup, it’s got to be homemade. Nothing can compare to the flavor of homemade soup cooked with tons of chicken and fresh herbs and vegetables, topped off with curly, wide noodles that soak in all that goodness.
Now some will say that my recipe is NOT homemade because there are components that I do not put together from scratch. Call it what you will, I still call it delicious! I have made my own chicken broth for this recipe before and while it was lovely, sometimes when you are busy and trying to get dinner on the table, you are not always able to take that extra time to make your own. I see no shame accepting the gift of time from my local grocery store. I also do not make my pasta and if you are a follower of this blog, you know I have mentioned before that I am a dough-challenged individual. I can only imagine the horror that would come forth if I ever tried to make my own pasta.
Good intentions do not always lead to edible food items.
So debate it if you must and I will agree either way but one thing that cannot be argued is that this soup is delicious. It’s hearty without being heavy, it’s creamy without being thick, it’s tasty and perfect to heal what ails you… even if what ails you is just a case of the blahs!
So break out that soup pot and let’s get to work! I don’t know about you, but I LOVE my soup pot!! I have a good sized gaggle of nieces and nephews and when it was cold and the whole family would be over, I would try to make soup and sometimes sauces in my usual cookware. My largest pot was not anywhere near big enough to hold what I needed to cook and there were even times I would have the soup or the sauces cooking in two separate pots!! That’s way too much dish duty if you ask me. Do yourself a favor, check out this soup pot…
T-fal A92280 Specialty Total Nonstick Dishwasher Safe Oven Safe Stockpot Cookware, 12-Quart, Black
…you will thank me for it later!!
Now that you have your pot ready to go, grab your Nessie ladle and let’s do this!!
I promise this soup will amaze you!!! It’s definitely not the Chicken Noodle Soup of your childhood. Do you feel guilty for leaving behind the can o’ soup? A little bit… enough to not try this soup? No shot!!!
What’s your favorite soup from days past? Are you a red can survivor like me? Leave me a comment and let me know! … or just say Hi! I love hearing from you!
- 1 tbl olive oil
- 4 cloves garlic , minced
- 1/3 medium onion , diced
- 2 cups carrots , chopped small
- 2 cups celery , sliced
- 6 cups chicken stock
- 2 cups water
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp salt and pepper (to taste)
- 3 tbl fresh parsley
- 1 tsp fresh thyme
- 2 tsp chopped fresh rosemary leaves
- 1/3 cup cooking sherry
- 1 cup grated Parmesan
- 1 cup heavy cream
- 1 cooked rotisserie chicken , meat only
- 12 oz package wide egg noodles
Start adding olive oil to pot and heating over medium high heat
Add in carrots, celery and onion and cook for 2 - 3 minutes, stirring frequently
Add in garlic and cook for another minute
Pour in the chicken stock, herbs, spices and water and bring to a low boil
Reduce the heat to simmer and let cook 20 minutes
In a separate pot, bring water to boil and cook pasta noodles based on package instructions
While pasta is cooking, add chicken to soup along with sherry, Parmesan and heavy cream. Continue to simmer and when pasta is done, add a portion into a soup bowl and cover with the chicken soup
Enjoy with crusty bread or dinner rolls