Recipe by carolann
"Perfect chicken noodle soup recipe. Heavy cream can be used in place of evaporated milk, if preferred."
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4 (10.5 ounce) cans
baking potatoes, peeled and diced
shredded cooked chicken
Good but a bit bland.
I made this with left over turkey and home made turkey broth. Was good! Then why the 3 stars? One thing I disliked and would not add again was the milk. Did not care for that part.
This tasty soup reminds me of my Mother-in-Law's potato soup. My husband has fond memories of her potato soup. I have made this soup twice. The first time, I used my food processor and chopped up the carrots, onions and celery. The second time I made the soup I made the soup according to the recipe. Both ways made for a good soup. It needs some salt and perhaps some fresh chopped parsley.
I was intrigued by the milk and the idea of a homemade creamy soup. I liked this recipe although I did modify it just a bit to suit our tastes. I had remnants of a rotisserie chicken, so I made my broth with that, and used what chicken was on it. Only used 1 potato b/c Honey doesn't eat them, but my teens do. I didn't have evaporated milk on hand, but I always have dry milk powder, so I added 1/2 C of that instead. Also, my pickies usually pick out carrots so cooked them in chunks making the broth and then buzzed them in the blender and then poured them back into the pan. Sneaky huh? I will probably make this again. Thanks for your recipe.
Good. Omitted the milk. Added a little salt and pepper. Added chives and parsley also. Very tasty.
very good. I added 2 cans of Cream of chicken to make it thicker. an easy way to do shredded chicken that tastes better than boiling- chicken breasts in the crock pot with chicken broth on low all day- easy to shred. I used canned potatoes and carrots which sped it up a little. left out the milk. I may have to add some when reheating.
This is a keeper for us. Only things I did differently was to omit the onion (my husband is allergic) so I added 3 chopped cloves if garlic to the carrots and celery while they were cooking. Also, got a rotisserie chicken and shredded 2+ cups from that to add. I did add a little bit of salt at the end after adding in the evaporated milk. We had no leftovers!
I have a picky eater in the house so I was very cautious in choosing a simple, but flavorful, soup. I changed a few things around so here's what I did differently: 4 stalks celery, 6 carrots, 2-32oz boxes of broth (low sodium),no potatoes,instead of the spices listed I used 1tsp McCormick's Gourmet herbs de Provence, 4 cups chicken, and added about 1/4 cup chopped parsley,and 4 cloves fresh chopped garlic. I boiled chicken in broth and sauteed veggies in a deep sauce pan. I added a few cups of broth to veggies and let them simmer before adding to broth. I used 1 cup of the milk, but I think next time I will use a little more. I never used it so I used the bare minimum. I cooked my noodles by themselves and added them to the individual servings instead of dumping them in the soup. It had a good amount of flavor and we both enjoyed it, which is pretty rare in my house. This is my new go chicken soup recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Mom Moak's Chicken Noodle Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 92
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