My Mom has been making this chicken noodle soup recipe for as long as I can remember. She and I both believe that when cold and flu season hits nothing is better at making you feel better than a nice big bowl of chicken noodle soup. We have had several cold and various illnesses this winter and this is the 3rd time we (or should I say my Mom) has made this soup for us. I was finally able to pin her down so I could take pictures of the process and share this wonderful recipe. Sick or not it’s so good!!!!
Ingredients for chicken stock: 1 whole chicken, 3-4 celery stalks, 1 onions, 5-6 garlic cloves, 1 carton of chicken stock, and salt and pepper to taste.
First start by cooking the chicken and making the chicken broth
cut the chicken into pieces and heat the pan to scorching hot, add the chicken to brown slightly
Roughly chop the celery, onions and garlic
Add to pot along with a handful of salt and pepper
Then add 1 box of chicken stock and then water till chicken is slightly covered
Cook for 20-30 minutes boiling till meat is cooked and tender, then remove all vegetables bits and throw away. Debone chicken, and set the stock aside.
Soup ingredients: cooked chicken meat, 1 onion, 3-4 celery stalks, 1 chicken stock carton, carrots, 1 can evaporated milk, 1 1/2 packages fettuccine noodles, salt and pepper to taste
finely chop celery, onions, garlic, and carrots
Add veggies to stock (the chicken was cooked in) along with 1 box chicken stock- the box of chicken stock is optional, you could add more water if you want more liquid.
Chop noodles and add to soup
Add cooked chicken and can of evaporated milk
Cook another 15-20 minutes on medium heat until noodles and veggies are soft
Serve with warm crusty bread Enjoy!
Mom’s Chicken Noodle Soup
boil chicken in enough water to cover.
onion, celery & garlic, roughly chopped
salt & pepper
when chicken is tender, remove from pot and chop, remove bones. remove most of onion & celery, discard.
add chicken back to strained stock.
add pasta
add chopped onion, celery, other vegetables
add salt & pepper to taste
bring to boil, lower to simmer, cover, cook about 30 minutes, or until pasta is tender. Add 1 or 2 cans of vegetable stock at this time if needed. Add one can of condensed milk. Cook another 15 minutes.
