0
0 In Family/ Health/ Recipes

Homemade Creamy Chicken Noodle Soup

This soup recipe was derived from a heritage recipe book of my great-grandmother’s. My mom was raised by her grandma who cooked it for children and in turn, mom cooked this for her family. After raising my children on the original recipe for several years it started morphing into something a even a bit more wonderful and soon became an all-time family favorite.

That something a bit more wonderful is called butter and milk {thus adding the creamy to the name} and not letting the noodles dry out {so they are more like dumplings}. The dumpling part was serendipitous, as one evening I didn’t have time to let the noodles dry, so plopped the doughy deliciousness directly into the boiling pot. The result was spectacular.

Homemade Creamy Chicken Noodle Soup

Three year old Sabryna helping me make homemade noodles Sunday after church.

As a matter of fact, my daughter Sabryna used to help me make this soup when she was just a little girl. She is married now and called me up for the recipe to make it for her husband and friends. So the legacy of this recipe moves on to another generation, which makes this mom smile.

If you find yourself even remotely liking Olive Garden’s chicken and gnocchi soup, then you will love this recipe, as Olive Garden’s soup doesn’t hold a candle to this delicious homemade goodness {wink, wink}.

To make this soup you will need a morning, an afternoon, or a chunk of about three hours from start to finish. That is a lot of time, but remember, good things ARE worth waiting for. This is certainly one of those good things. Your family will thank you for it and come begging for more. This recipe makes four lovely large bowls of soup. However, I always doubled the batch when raising my family. Besides, left-overs of this dish turn any gloomy winter day into pure happiness. Add a side of homemade bread or rolls and enjoy comfort food at its finest.

Homemade Creamy Chicken Noodle Soup

List of Ingredients:

2 chicken breasts {bone or boneless}

1 small/medium onion chopped

2 stalks of celery chopped {reserve for later}

3 teaspoons salt

2 cups all-purpose flour

3 egg yolks

1 whole egg

1 tsp. salt

4 cups of homemade chicken broth

2 cubes chicken bullion

1/2 cup butter

5 tablespoons flour

2 cups of milk

STEP ONE:

Boil the chicken & make homemade chicken broth

2 chicken breasts {bone or boneless}

1 small/medium onion chopped

2 stalks of celery chopped {reserve for later}

3 teaspoons salt

5-6 cups of water {enough for boiling}

Bring water to a boil. Add chicken breasts, chopped onion, and salt. Boil for 20 minutes or until chicken is cooked.

While chicken is boiling, using a mixer, stir together noodles.

STEP TWO: Make homemade egg noodles

2 cups all-purpose flour

3 egg yolks

1 whole egg

1 tsp. salt

1/2 cup water

Add above ingredients to mixing bowl and using the large paddle gently stir ingredients together until they form a doughy ball. Scrape sides of mixer with spatula and gather the dough together. Remove paddle. Set aside in bowl.

Remove boiled chicken from pot and set aside to cool on a plate. Using a cut piece of cheese cloth lined in a strainer or a very fine strainer pour the chicken broth into a large bowl or pot, straining out all of the onions and little chicken fragments.

STEP 3: Boil the homemade noodles

4 cups of homemade chicken broth

2 cubes chicken bullion

chopped celery

Put in a large pot and warm to a low boil on medium-high. At the same time take noodle dough and seperate it into two even sections. Set on a floured surface and roll out into one long thin line. Using a pizza cutter, cut the dough into bite size pieces for a gnocchi look, or longer pieces for a traditional noodle look. Remember that the noodles will bulk up two times their size once set in the boiling water. It is very important to make sure the broth is at a rolling boil before adding in the doughy noodles.

Add noodles to the boiling water, one batch at a time, stirring between to make careful they do not lump or stick together. If they are seperated when going in the water they will not bond together again when stirred. Do not worry about adding a little extra flour to the water when adding the noodles.

While noodles are boiling make the cream sauce. 

STEP 4: Make the cream sauce

1/2 cup butter

5 tablespoons flour

2 cups of milk

In a small sauce pan melt butter on low. Add flour while whisking continuously. When the consistency of a rue {this thickening happens very quickly so be careful not to burn or for it to become lumpy} slowly add in 1/4 cup of the milk. Whisk on medium until thickened and add 1/4 more of the milk. Continue to repeat this step until the 2 cups of milk have been added and it is a thick consistency. Remove from heat.

When the noodles are al dente {bite one and see} slowly add the cream to the boiling noodles. Stir together and turn heat to low. This dish thickens more upon standing.

STEP 5: Add chicken

Using the chicken that was set aside and is now cooled, cut into small square pieces and add to creamy soup.

Stir together, salt and pepper to taste, and Enjoy.

Yield: 4 servings

Time saving options: Use store bought chicken broth & cut up a rotisserie chicken

*Quite Contemporary is a participant in Associates Programs, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to on-line retail shopping.

You Might Also Like

No Comments

Leave a Reply