Creamy Chicken Egg Noodle Soup
by Mary Johnson
My Nana always made creamy chicken egg noodle soup like this instead of the kind with a clear broth. The frozen egg noodles make it thicker than the kind made with skinny noodles. I like it best this way, just like I liked my Nana best.
* 1 small chicken, cut in pieces
* 2 carrots, grated
* 2 green onions, sliced thin
* 2 Tbsp. parsley flakes
* 1/2 tsp. pepper
* 1 tsp. salt
* 1 can cream of chicken soup
* 1 pkg. frozen egg noodles
In a large pot, cover chicken with water. Use just enough water to cover it. Add the salt and pepper. Boil until the meat is done, about 1 hour.
Remove chicken from liquid and let cool enough to handle. Pull the chicken off of the bones. Cut any large pieces into bite size.
Put the chicken meat back into the liquid it was cooked in and bring it to a boil. Add carrots, onions, cream of chicken soup, and the frozen egg noodles. Boil until noodles are cooked. Sprinkle the parsley flakes in at the very end.
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