Ultimate Chicken Noodle Soup

a bowl of the ultimate chicken noodle soup

8 Servings

This chicken noodle soup recipe is made with free range chicken giving it a fabulously rich chicken flavor. A small amount of heavy cream gives the broth a smooth creamy texture. This is the ultimate chicken noodle soup and it is sure to please the entire family. Serve with some fresh bread or corn muffins and you have a total meal.

The chicken stock for this chicken noodle soup is made as the initial step of the recipe.

When it comes to most of the soups we make, we usually break our rule about making more than two servings. In the case of this chicken noodle soup, it will serve 8 people or in our case we freeze it in containers that hold two servings each. You can freeze this chicken noodle soup for at least three months (although it never lasts near that long in our house). We freeze it before adding the cream and then add the cream when we heat it back up.

Ingredients

Directions

  1. In a soup kettle add the free range chicken and cover with water (1/4" to 1/2" above chicken). Add the 3/4 cup onion, carrot and celery, Italian seasoning, lemon-pepper seasoning, garlic, bay leaves, salt and pepper. Mix well, partially cover and medium simmer for 90 minutes. Occasionally skim off froth and scum.
  2. Using tongs and a slotted spoon remove the chicken and place on a cutting board. Remove the chicken meat from bones and cut the chicken meat into bite-size pieces. Reserve the chicken meat and discard the skin and bones.
  3. Pour the soup through a fine wire mesh sieve lined with a couple of layers of cheese cloth into a clean soup kettle, discard the solids.
  4. Bring the soup back to a medium simmer and add the carrots and celery, cover and medium simmer for 10 minutes.
  5. In a separate pot, cook the noodles for 2 minutes less than the package instructions and drain.
  6. Add the noodles, reserved chicken meat, mushrooms, parsley, sherry, rosemary and cream* to the soup kettle. Mix well and low simmer for 2 minutes.
  7. To serve, ladle soup into bowls and garnish with the parsley leaves.
  8. *Note: If you are going to freeze a portion of the soup only add the cream to the soup you are going to eat now. At a later time when you heat the soup that has been thawed add 1 tbsp. of cream per serving.

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