Ingredients: |
Ingredients: 2 T Butter
1 Large white onion, chopped
2 Qts chicken stock
1 can cream of chicken soup
3 chicken bouillon cubes (I like Knorrs)
5 cloves garlic (I like to cook them whole in the soup and them smash them at the end; they're sweeter that way)
(I also probably use more than 5 cloves)
1 t Thyme
1/2 t pepper
4 or 5 parsley sprigs
4 large carrots, chopped
4 stalks celery, chopped
8 oz egg noodles
3 c cooked chicken
2 c plain yogurt ( I do not like the greek for this)
2 T cornstarch
2-3 t sugar
|
Directions: |
Directions:Cook/boil chicken with onion and spices ( I cook the day before I want to make the soup; refrigerate overnight so the next day you can skim the fat off/out that's risen and hardened on the top). I like to chop up an onion (large pieces), throw in some celery tops, some whole garlic cloves, salt and pepper so that I can use the stock made for the soup). To cook the chicken, put in enough water to cover 1/2 - 3/4 of the chicken in the pot. I've also cooked in chicken stock for additional flavor
Next day - skim fat off
Warm chicken back up so that you can easily pull the chicken off the bones (simmer for like 30 - 45 min)
Remove chicken. Skim the celery tops out; if you can, capture the garlic cloves, smash and put back in the soup. Add cream of chicken soup, chicken stock, spices, chopped onion, celery and carrots (sometimes we also add some chopped leek), and parsley. Bring to a boil, reduce heat and simmer (I like to simmer at least a couple of hours to get all the flavors going).
Remove parsley. Blend yogurt and cornstarch and add to soup. Cut chicken in to bite size pieces and add to soup. Add noodles (I cook before putting in so they don't soak up too much of the broth). Slowly increase heat to low boil, let soup thicken slightly. Add sugar to taste. |
This recipe for Creamy Chicken Noodle Soup is from