Creamy chicken noodle soup recipe ....

Question

i would like to make a creamy chicken noodle soup . These are the ingredients i have .

4 cans chicken broth

left over turkey

carrots , onion,celery

noodles

What else would I need to make this a creamy chicken noodle soup instead of your regular chicken noodle soup .

Answer 1

Creamy Chicken Noodle Soup

Recipe courtesy Sandra Lee

1 store-bought roasted chicken

1 cup diced onions

1 cup diced celery

1 cup diced carrot

4 (14-ounce) cans low-sodium chicken broth

2 (10.75-ounce) cans condensed cream of mushroom soup with roasted garlic

2 teaspoon fines herbs*

Salt and pepper

2 cups egg noodles, cooked

Remove the skin from the chicken and shred the meat from the bone. Put the chicken into a slow cooker along with the onions, celery, and carrots. Stir in broth, mushroom soup, and fines herbs and season with salt and pepper. Cover and cook on high setting for 3 to 4 hours or low for 8 to 9 hours.

When soup is finished, stir in egg noodles. Adjust seasonings and serve.

*Cook's Note: Fines herbs are a classic blend of herbs that usually consists of chervil, chives, parsley, and tarragon. Fines Herbs can be found pre-blended in the spice section of the grocery store.

Creamy Chicken Noodle Soup

Ingredients:

    * 5 cups of broth (I always use one of those boxes of Swanson's broth and a cup of water)

    * 2 whole boneless chicken b*****s

    * carrots-chopped

    * onion-chopped

    * 1 can of cream of chicken soup

    * 1 bag of egg noodles

Preparation:

Cook the chicken in the broth for 10 minutes. Remove chicken and cool the meat. While meat is cooling add onions and carrots to the broth and cook. Dice chicken and add to broth. Add noodles and cook until tender. Add the canned soup, stir in and heat through.

CREAMY CHICKEN NOODLE SOUP

1/2 chicken, cut up

Water

2 celery stalks, sliced

1/4 c. butter

2 tbsp. flour

1 tsp. salt

1/4 tsp. pepper

1 1/2 c. thin egg noodles

1/2 c. half & half

1 onion, chopped

In a dutch oven or large saucepan, cover chicken with water. Bring to a boil, reduce heat and simmer 40 minutes or until tender. Remove chicken, save broth. Bone and shred chicken, set aside. Saute celery and onion in butter until soft. Add flour. Cook stirring until golden brown. Add reserved broth, salt and pepper. Bring to a boil. Add noodles. Cook until noodles are tender stirring occasionally. Stir in reserved chicken and half and half.

CREAMY CHICKEN NOODLE SOUP

3 tbsp. butter

1 c. chopped onion

1 c. chopped celery

1 c. sliced, fresh mushrooms

1/2 tsp. poultry seasoning

1 c. diced, cooked chicken

2 c. partially cooked noodles

2 cubes chicken bouillon

1 (10 1/2 oz.) can cream of chicken soup

Salt & pepper to taste

Melt butter in soup pot, saute vegetables with poultry seasoning until onions are tender. Add chicken and noodles. Cover with water. Add chicken soup and bouillon cubes. Bring to a boil and reduce heat. Simmer until noodles are tender and bouillon cubes dissolve. Season to taste. Serves 6-8.

CREAMY CHICKEN NOODLE SOUP

8 c. chicken broth or bouillon

1 1/2 c. milk

3/4 c. quartered lengthwise and thinly sliced carrot

1/2 c. sliced celery

1/2 c. chopped green pepper

1/3 c. chopped onion

1 clove garlic, minced

1/2 tsp. crushed dried marjoram leaves, crushed

1/2 tsp. each salt and pepper

2 c. diced, cooked chicken

6 oz. med. egg noodles

1/4 c. all-purpose flour

In a 6 quart saucepot, stir together broth or bouillon, 1 cup of the milk, carrot, celery, green pepper, onion, garlic, marjoram, salt and pepper. Over medium heat, cook for 20 minutes or until vegetables are crisp-tender.

Add chicken and noodles. Cook for 10 to 12 minutes or until noodles are almost done.

In a cup, stir together remaining 1/2 cup milk and flour until smooth. Stir into soup mixture. Stirring over medium-high heat, bring to a boil and boil for 3 minutes.

Answer 2

Add some  fine herbs, about 2 teaspoons of Chervil, chives, parsley or tarragon.

Put in a dash of pepper to taste.

also salt if you like but I'm cutting down on my intake of it so it's not neccessary for the soup!

Sounds good, when's dinner!!

Answer 3

here's a little hint my mom gave me about adding noodles to soups. Cook the sepertly before adding them to the soup. If you cook them with the soup, they absorb all the juices and make the soup more "mushy". so cook the seperatly and then add them.

Enjoy.