My Best Homemade Chicken Noodle Soup To Date

September 19, 2008 at 5:27 pm 10 comments

Mmmm. This is a photo of my Homemade Chicken Noodle Soup from Tuesday.  It went WAY too fast.

You know, I was in my 30s before I had my first homemade chicken noodle soup. Generally, Campbell’s does it for me, and we eat it often.  Kroger had a sale this week and I bought about ten cans.  I bought two family size cans last week.  It’s a great fall and winter Sunday night meal for us.

But, several years ago, a friend made this soup for me homemade on a hard day with my babies.

“Mmmm”, I said.  It was such a nice meal to take to someone.

She said, “It’s not that hard…you can do it!”

Well, she told me her basic ingredients, and I’ve been throwing things in a pot ever since.

It was good–my family and my husband look forward to my making it. but, the balance never seemed quite right to me.

This week, I found recipes in both the cookbooks I bought.  I thought, “If the recipe is in several books, there must be more to it than throwing things in a pot.  Maybe I should, like, MEASURE.” I already had leftover chicken from feeding a crew Monday without power using lean sale strips I’d had frozen.  What a great Tuesday leftover meal for fall!  I was going to try it, armed with my new cookbooks.

I adjusted for what I had on hand, and the palettes of my kids…I asked their input on the picture first and they took me the parts that looked “yucky” to them.  Then, I combined the two recipes, and the balance was perfect!  I’ll definitely use it again!  In the past, sometimes the chicken didn’t have enough flavor, or it was too lean…but this worked, even with lean chicken.


Ingredients:

I used about 2-3 cups of the finely diced, cooked chicken (I’d sauteed it in olive oil, topcoated with salt until a glaze formed–adding about a cup of water the last four minutes, adding a lid, reducing heat.  This last step after it starts to sizzle makes the chicken tenders REALLY tender.)  The flavor the glazing added to the soup made my husband ask about the difference.  I’ll have to cook the chicken this way again before using it for this soup.)  Note:  if you do two chicken batches in the same skillet, it’s best to wash the skillet first or the chicken may turn too salty.

Olive oil – a splash or two

1 1/2 tsp.  salt

1/2 t. ground black pepper (I go light on this and added some white ground pepper)

2 tsp. Orrington Farms Chicken Flavored Chicken soup base and food seasoning (I LOVE this stuff–Kroger, the chicken bullion area)

Some super-fine diced carrots (to meet the palette of my kids better to start with)

I cut the celery for the same reason this time and added celery salt instead.  We’ll work up to that!

2 CUPS uncooked wide noodles.  Um…that would NOT be the whole bag…that would explain my soup imbalance prior using the whole bag)

2 bay leaves

1 tsp. Dehydrated onions (I rarely keep onion on hand)

10 cups of water

Boil.  Add noodles.  Cook about ten minutes.  Let cool ten minutes or so.  Eat!  Fast and filling…especially if you already have the chicken ready.  If not, you can boil your own chicken and make your own stock, drain fat, then start from there.  They say using chicken with the bone in is what actually makes the best stocks.  Who knew?


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10 Comments Add your own

  • 1. Erik  |  September 19, 2008 at 8:12 pm

    Does the Orington soup base have other spices in it?
    I only ask, because bay leaves are the only herb/spice I see in this recipe (not counting salt and pepper, which are both a given).

    Maggie replies:
    Yes, it is a seasoned soup base…you could create your own stock and add other seasonings that work with chicken. The onion and celery and carrot also add flavor. The olive oil adds flavor, as well as the seasoned chicken. Chicken noodle soup, imho, doesn’t need a lot of other flavor. I see that your recipe calls for garlic, taragon, and others. I’ll have to try that. I hate to mess with a good thing, though!

  • 2. MOM  |  September 20, 2008 at 4:31 am

    Sounds good baby girl…is that 2 cups cooked or uncooked noodles?

  • 3. ~E  |  September 20, 2008 at 7:35 am

    Where do you get that soup base seasoning?

  • 4. Cindy  |  September 20, 2008 at 1:07 pm

    looks good, will have to give it a try this week

  • 5. Cindy  |  September 21, 2008 at 1:27 pm

    still unanswered, where do you get the soup base – do they sell is at Kroger?

  • 6. Merrie.  |  September 21, 2008 at 7:33 pm

    Sounds WONDERFUL! I imagine that it will be a staple in my house! I can imagine that grandkids will love it – especially during the cooler months. Thanks for sharing

  • 7. bellissimanh  |  September 18, 2009 at 7:48 pm

    Leave it to you to make something as simple as chicken noodle soup look so elegant! I love it! I’ll be heading to the grocery store in the morning to pick up ingredients, and we’ll be having this for dinner tomorrow night. Perfect for the briskness of this New England autumn. 🙂

  • 8. Heather C  |  September 19, 2009 at 9:38 am

    Maggie… do you saute the veggies first at all, or just boil them? Making this for dinner tonight. 🙂 Thanks!

  • 9. Terry Rayl  |  March 27, 2012 at 12:48 pm

    Have you ever used the savory precooked chicken kroger sells?

  • 10. Maggie  |  March 27, 2012 at 8:18 pm

    I use any chicken I have on hand! I probably have! I have heard that they dice it for sale if they don’t sell. I’ve not seen those, but that would speed up the process if you are short on time. I have used the precooked chicken (bagged like tuna).

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