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.
*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.