I know you will find this hard to believe...but today I made my first ever Chicken Noodle Soup (that didn't come out of a can), so many thanks to my Mom for sharing her recipe with me! This is pretty simple to make and we are most definitely heading into the "soup season". Now I added noodles to mine, but you could also make with dumplings or rice (or left over thanksgiving stuffing sliced into it!) to meet your tastes. Please take note, in my family we like corn, lots of corn, so if you aren't a huge fan of corn I suggest leaving out the can of creamed corn, personally I really enjoy it as it helps to thicken the soup slightly and provides a lovely flavor base.Chicken Noodle Soup: Serves 8-10
5 Chicken Thighs or 2 Large Chicken Breasts (skin removed, bone it)
1 Large Onion - Chopped
3 Celery Stalks - Chopped
3 Large Carrots - Thickly Sliced
11oz Can Del Monte Summer Crisp Corn
14.75oz Can Creamed Corn
6oz No Yolk Egg Noodles
Salt & Pepper
Chicken Bouillon
Water
Pull the skin off of the chicken and sprinkle liberally with salt and pepper and place in a large soup pot. Pour in water to 3-4" above the chicken. Add the celery and onion to the pot and bring to a boil. Boil gently for 45-60 minutes until the chicken is cooked through. Reduce the heat to a simmer and remove the chicken from the soup. Take the chicken off of the bone and cut into small bite size pieces and return to the pot with the carrots, drained summer crisp corn, and creamed corn. Add chicken bouillon 1 heaping tsp at a time until the broth has reached your desired level of chicken broth flavor. Bring back to a boil and cook for 15 minutes, then add the noodles and cook another 6-8 minutes until they are cooked through. Remove from the heat, let it cool for a few minutes then serve up!
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WW: ~5 Points Plus / serving @ 8 servings, and ~4 Points Plus / serving @ 10 servings (will change with the size and type of your chicken, I weighed mine - chicken thighs - after cooking and removing from the bone)
A tip if you don't like your noodles or your rice mushy is to cook them separate and then add to the soup while heating it up to get the flavor into the noodles or rice, I always keep my noodles separate when I make soup and when I freeze the soup, I freeze it without the noodles or rice and then cook them up fresh and add to the thawed out soup! Voila! No mushy noodles ever that way. I hate mushy pasta but that is me. Some people don't mind them. I think that keeping them in the soup the whole time, even in the refrigerator releases a lot of starch into the soup making it more starchy then I like to. Either way, whatever your prefernce this sounds like a nice recipe (minus the creamed corn for me..lol)
ReplyDeleteVery good tip Joyce! I'm odd and like mushy noodles but realize many may not!
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