Monday, February 4, 2013

Creamy Chicken Noodle Soup

So, it has been forever since I have shared any recipes!  It is killing me because I have so many new, great recipes!  I just have not had time to cook and take pictures recently:(  Lately I seem to be cooking dinner while doing spelling words with Ella, coloring with Sara Wells and putting together Lego sets or playing Teenage Mutant Ninja Turtles with Miller.  Needless to say, it is a little bit crazy around here!

Before Christmas I made this soup I think 3 times in one week!  Evidently one of the times I actually took pictures of the process.  I really don't remember doing it, but I found the pictures on my computer and was so happy because the is  T H E  B E S T  chicken noodle soup ever!  

As Murray says, "It just speaks to the soul."  This is a great dish for your family on a cold winter night.  But this is the perfect dish when anyone in your family, or any of your friends, is feeling a little puny (or a lot puny!).

What you Need:

1 rotisserie chicken, shredded (not pictured because it just looked gross)
1 onion
2 carrots
2 celery stalks
2 cans cream of chicken
1 box chicken stock (maybe plus a little)
1 to 2 tbsp Herbs de Provence 
Dice the veggies.
Salt and Pepper veggies and sauté in 2 tbls of olive oil until veggies are tender and onions are translucent.
Add Herbs de Provence and cook for one to two more minutes.
Add the chicken stock and then slowly whisk in the Cream of Chicken.
Then add the chicken.  (You may need to add more chicken stock at this point, just depending on how soupy you want it.  I usually end up adding a little more than one box of chicken stock)
Cover and cook on low for 1 to 2 hours.

Serve over egg noodles.
MMMM!!!!  So Delicious!

Everyone will love you for this!!!  This is a family favorite at our house.  My kids, who are pretty particular about what they eat, gobble this up.


**from experience, don't add the pasta to the soup unless you are serving a crowd and do not expect left overs.  If you leave the pasta in the soup over night, the past tends to get a little mushy.  I love this soup because I do always have left overs (which is very rare in our house).  When I store it, I keep in separate containers.


***You can also cook this soup in the crock pot!!!  I often cook it over night, on low, if I am taking it to someone or have a crazy day ahead.  Cook vegetables and Herbs de Provence the same.  Add veggies to crock pot and then add other ingredients (still whisking in cream of chicken).  I will be totally honest though, as convenient as it is to cook in the crock pot, it is way better when cooked on the stove top!  There is just something about that simmer and cooking it in the same pot that the veggies are cooked it that just cannot be replicated in a crock pot.

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