My beautiful friend Suzanne (who lives in the middle of nowhere on a farm in Minnesota, and knows what winter is all about!) sent me this recipe years ago, and on chilly evenings my guys love when I make this simple soup. I'll give you the recipe in its original form first, then tell you some different things I add to it.
Comfort Chicken Soup
8 cups water
8 cubes chicken bullion or equivalent amount of chicken soup base (or 8 C already-made broth)
6 1/2 cups wide egg noodles, uncooked
2 (10 3/4 oz) cans cream of chicken soup
3 cups cooked chicken, cubed or shredded
8 oz sour cream
Garnish: fresh or dried parsley to taste
Bring water and bullion (or broth) to a boil in large soup pot over medium-high heat. Add noodles and simmer, uncovered, for 10 minutes. Stir in soup and chicken; heat through. Remove soup pot from heat; add sour cream. Sprinkle with parsley to taste. Serves 4 to 6.
A few of my own notes:
- To avoid curdling of the cream soups and sour cream, I whisk those together in a bowl, and then "temper" them, by adding a spoonful of the boiling noodle water, mixing it in, adding another spoonful of water, and so on. I just keep adding water until it seems like it's going to be okay to add the mixture to the noodles. :)
- I stopped trying to measure the noodles. I usually just dump a bag of them in--probably about 12 oz. :)
- You can add carrots and/or celery for some extra color and flavor.
- Hubs likes spicy stuff, and, though I don't make this hot-spicy, I do add herbs and spices, usually a mix like Chef Paul's Poultry Magic or McCormick's Monterey Chicken mix.
- I don't know if we eat smaller than average servings, but it sure seems like it makes way more than 4-6 servings! This recipe usually lasts our little family of three for 2 dinners and a lunch! :)