My grandpa has been making this Homemade Chicken Noodle Soup for years! Of course along the way it was been slightly modified but it is still just as delicious as it was when I was little girl spending the night at my grandparents house with all my cousins. It has always been a family favorite and it always will be my favorite. I love when recipes are passed down from generate to generate. I love the memories that come along with all the recipes.
There is nothing better the having a nice warm bowl of soup on a cold Winter day! The best part about homemade Chicken noodle soup is the noodles. I personally think they need to be homemade. The honestly make the soup taste so much better!
I love preparing a nice warm meal. Then being able to sit down in a nice comfortable chair wrapped around a fuzzy blanket watching the snow coming down or reading a good book. There is just something so peaceful with watching the snow fall. When everything is covered in fresh white layer and the fresh crispness in the air. So make sure you think of this recipe the next time you see snow falling. This recipe will soon become one of your family favorite recipes and they will fall in love with it.
With any good soup recipe, I always think the soup tastes better the next day after all the juices are able to soak into the noodles. So feel free to make this the night before. It does make a lot of soup and I have tried to half the recipe but some how I always end up making a huge batch still. Which is fine because we always still eat all of it. I only wish I could find a way to freeze this recipe without the noodles turning into a mush.
- 2-3 chicken breasts
- 8 cups water
- 2-3 chicken bouillon cubes
- 2 cans Campbell's Cream of Chicken soup with herbs
- 6 bay leaves
- ½ white onion, chopped
- 3-5 celery stalks, sliced
- 3-5 carrots, sliced but slightly thicker
- Egg noodles, i prefer homemade
- 2 eggs
- ½ tsp salt
- 5 Tbsp milk
- 2 cups flour
- Mix all together in a bowl. Roll out on a floured surface to the thickness you like your noodles. With a knife cut dough lengthwise and horizontal to to form noodles. Leave on counter for a few hours to dry. I usually make them in the morning and let them sit on counter till the evening when I make the soup. When adding to the soup spread evenly around the pot, don't just dump them in to help prevent them from sticking together. They take about 35 minutes to cook in the soup
- In a big stock pot, add 8 cups of water. Add bouillon cubes, bay leaves and chicken, cook chicken on medium heat until done. Do not drain water. Remove chicken and bay leaves when done. Add in Campbell's Cream of Chicken soup,veggies and noodles to the broth and cook on medium heat for 35 minutes. Add more water if it starts looking low. While soup is simmering, start cutting up your chicken and add to the soup. Let simmer for another 20 minutes or until noodles and veggies are tender. We like to sprinkle with a little bit seasoning salt
- If you warm this soup up the next day, you will need to add a little bit of milk to make it a little juicer.
- This soup is great as a leftover. Just add a little milk to get a little more soupier.