CHICKEN NOODLE SOUP

I am a little embarrassed to put this recipe on the blog, because it is barely homemade.  I have made it so often for sick friends, and it is always what friends request when I ask if I can bring them something.  Everyone thinks it is so yummy and comforting, and now you will all know how easy it is to make!  My mom always added the Cream of Chicken soup packets any time she made a chicken soup, and it really adds a nice yet subtle flavor.  They are sometimes hard to find so you can make it without them – but they really add a nice flavor so I now use about 1/3 can of cream of chicken soup.    Hot rolls or crackers are a must to dip in the broth – just sayin…

1 rotisserie chicken, skinned, deboned, and diced

48 oz. carton of chicken broth (or homemade if you have it) + 32 oz. carton (i.e.80 oz total)

2 stalks celery, diced

2 carrots, peeled, halved lengthwise and diced

8 oz. pkg. noodles (best are HEB Kluski noodles because they are similar to the
    homemade German-style noodles -- or use your favorite narrow egg noodle)

2-3 packets of dry Lipton Cup-a-Soup Cream of Chicken Soup mix**

Black pepper, if desired
32 oz. carton chicken broth for later use*

Get the chicken ready and set aside.

Bring the chicken broth to boil in a Dutch oven.  Add the celery and carrots and bring to boil again.  Once it is boiling add the noodles and cook the length of time recommended on the package, stirring occasionally so they won’t stick. 

Meanwhile make a slurry of water and the dry soup mix packets in a jar with a lid by shaking until all the lumps are out of the mixture.  (Add just enough water to make it runny.)  Stir this mixture into the soup.  Cook over medium-low heat until it is bubbly, stirring occasionally.  Stir in the diced chicken.  Season with black pepper, if desired.  Serve hot.

*Once the leftover soup has been chilled in the fridge the noodles absorb almost all of the liquid. It does make those noodles extra yummy though.    I always have extra chicken broth to stir into each bowl before heating it up in the microwave.  If I am taking it to someone, I always take them a carton of the broth so they will have it.   Remember they are sick and can’t get out to get some for themselves!

**I ran out of my dried cup-a-soup and instead stirred about 1/3 of a can of cream of chicken soup into the soup the last time I made it.  Wasteful to throw away the rest of the can but you just want a hint of the creaminess.