Chicken Noodle Soup - Master Cookbook Recipe # 622
This Chicken Noodle Soup is the ultimate soul-warming meal, featuring a rich, buttery broth enhanced with creamy chicken soup and fresh herbs. Using a whole boiled chicken ensures a deep, authentic flavor that makes this soup stand out as a true family favorite.
This is recipe #622 in Tammy’s Master Cookbook.
Ingredients
- 1 Whole chicken (boiled, broth reserved,Recipe #116)
- 1/2 to 1 lb Cooked chicken meat, chopped into small pieces
- 1/3 cup Salted butter
- 10.5 oz can Cream of chicken soup
- 1 stalk Celery, diced
- 1/4 cup Chives (or sliced green onions)
- 1 lb Spaghetti noodles (or your favorite pasta)
- Optional: 3 carrots, peeled and diced
- To taste: Salt and black pepper
- Optional garnish: Fresh parsley
Instructions
- Build the Base: In a large stockpot, combine your reserved chicken stock, butter, cream of chicken soup, diced celery, chives, and the chopped chicken meat. Add the optional carrots if using.
- Boil & Simmer: Bring the mixture to a boil and cook for 20 minutes, stirring well to ensure the cream soup is fully incorporated.
- Add Noodles: Add the spaghetti noodles (or pasta) to the boiling pot. Continue to boil for about 10 minutes or until the pasta is tender.
- Finish: Taste and add additional salt and pepper if desired.
- Serve: Ladle into bowls and serve with crisp crackers. For a beautiful presentation, garnish with a sprinkle of fresh parsley.
Notes
Tammy’s Tips
Using spaghetti noodles broken into smaller pieces gives this soup a wonderful, old-fashioned feel, but feel free to use wide egg noodles if that’s what your family loves! The secret to this extra-rich broth is the combination of the homemade stock and that stick of butter,it adds a silky mouthfeel that you just can't get from water alone. If you're making this ahead of time, keep in mind the noodles will continue to soak up the broth, so you might want to add a little extra stock when reheating!