Chicken Noodle Soup

I hope you're still in the mood for soup.

Because I am.

And that's what I'm making these days.

Soup.

Because part of me has always wanted to own a little restaurant.  One that would serve breakfast.

I have no idea what that has to do with chicken noodle soup either.

But you're going to want to make this recipe.  Since this is not your ordinary chicken noodle soup.

It has cream and Parmesan cheese in it.

Thank you, Paula Deen.

When Matthew and I lived in Colorado, we were young.  I mean really.  So I saw Paula make this soup on her show.  And I looked outside and saw that it was snowing.  (It was probably April or May, just for reference.)  And so I made this soup.  And over the eight years that I've been making this soup, I have perfected the recipe.  (No offense, Pauler.  You know I love you.)

And so you must make this perfect pot of soup now.

You have to make the stock first.  Put a whole chicken in a big pot and add 3 1/2 quarts of water.

Put it on the stove and while it's coming up to a boil, chop up an onion and add it

And garlic

and lots of salt and pepper and Italian seasoning.

Let it go for awhile.  You want the chicken to be cooked through and falling off the bone.  It should be super tender.

While the chicken cooks, chop up some celery and carrots.

Take out the chicken and let it rest.  I used bone-in chicken breasts.  They were in the freezer.  But you'll want to use a whole chicken.  More flavor, better stock, better soup.  For sure.

Cook the carrots and celery for awhile.  When the chicken is cool, pull it apart.

When the chicken is pulled and the carrots and celery are cooked, get out your noodles.

This is what makes this soup so delicious.  They're in the freezer section and you must try them.

They seriously taste like homemade noodles.

Add the chicken and noodles to the pot and let the noodles go for 10-15 minutes or so.  You just want the noodles to be tender.

Remember the cream and Parmesan I mentioned earlier?  It's time.

Chicken Noodle Soup


3 1/2 quarts water
Whole chicken, about 3 pounds, giblets removed
2 T salt
2 tsp pepper
1 onion, chopped
5 cloves garlic, minced
2 tsp Italian seasoning
3 bay leaves
1 lb carrots, peeled and sliced thin
1 lb celery, ends trimmed and sliced thin
12 oz. frozen homestyle egg noodles (like Reames brand)
1 cup heavy cream
3/4 cup Parmesan cheese
3 T Italian parsley, minced

Place the chicken in a large sauce pan.  Add the water, salt, pepper, onion, garlic, Italian seasoning and bay leaves.  Bring to a boil on the stove and simmer until the chicken falls off the bone (about 1 1/2 hours).

Remove the chicken from the stock.  Return the stock to a boil and add the carrots and celery.  Cook for about 20 minutes, or until the vegetables are tender.

While the vegetables cook, shred the chicken into large bite-size pieces.  When the vegetables are ready, return the chicken to the pot and add the noodles.  Simmer for about 10-15 minutes until the noodles are tender.

Remove from the heat and stir in the cream, cheese and parsley.

Serve immediately.  This is also really delicious leftover.