Daily Improvisations

  • Inside the Homestead
    • Sewing
    • crochet and knit
    • Playing House
    • In the Workshop
    • Cooking and Food
    • Helpless Female
  • Out in the Garden
    • In My Greenhouse
    • Gardening in Southwest Idaho
    • Straw Bale Garden Project
  • Out with Animals
    • Chickens
    • Goats
    • Horses
  • Around the Globe
    • Adventures with Wild Greg
    • Chocolate Shops Around the World
    • Life in Taipei
    • About Town
      • My Blogs
  • The DI Store
    • Custom designs
    • My Books
  • DI Memberships
    • Log In
    • Sign up to be a DI Sewing Room Insider
    • Dream House Members Area
      • Dream House Eyewitness Login
      • Your Account
      • Dream House Project
    • Become a Dream House Eyewitness!

Very Good Creamy Chicken Noodle Soup

September 14, 2016 by Laura Blodgett Leave a Comment

very-good-creamy-chicken-noodle-soupThis is my base recipe for making homemade chicken noodle soup. Obviously, different vegetables can be used or omitted. You can use homemade or prepared chicken broth instead of the water/chicken base combination. You could leave out (and I sometimes do) the milk and flour. And you might want to taste as you go along, to monitor how flavorful the mix is before adding new things.

There are no photos today, since I am sick and wishing someone could make this for me. Plus, a dear daughter-in-law asked for the recipe and I wanted to get it ready for her quickly. The recipe is available in printable pdf form here:

Very Good Creamy Chicken Noodle Soup

First, the ingredients (I have underlined the key words to make shopping or preparation easier):

  • 3 pounds chicken thighs, bones, skin, and all
  • 1/3 cup butter
  • 2 cups sliced or medium diced carrot
  • 1 medium yellow onion (probably about 1 cup)
  • 2 cloves garlic, crushed or finely diced
  • 3 teaspoons of salt (adjust if necessary according to type of broth used)
  • 1/8 teaspoon black ground pepper
  • 1.5 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 12 cups water, (or see notes about broth in introduction)
  • the amount of chicken base or bullion of your choice that normally makes broth from that much water
  • 2 – 3 cups of easily cooked or already cooked green vegetables (I usually use something milder, like peas or green beans)
  • 2.5 cups uncooked macaroni (I usually use elbow macaroni)
  • 2 cups corn
  • 1 cup milk
  • 1/2 cup flour
  • whole eggs (optional, dropped in to poach in last few minutes)

Cook the onion and garlic in the butter until tender. Remember that garlic cooks much faster than onion, so don’t put it in until the onion is getting closer to being done.

Add the carrots, seasonings, water, chicken base, (or broth) and chicken. Bring to a boil, then simmer until the carrots are almost done and the chicken is cooked.

Take out the chicken, let it cool some, then de-bone. Cut up the chicken meat, then set aside to add back in later. Throw away the bones and skin, unless your husband wants to keep them to gnaw on…

Mix in the green vegetables, corn, and macaroni. You may want to do this in stages, depending on whether or not any of the vegetables are pre-cooked (I usually use frozen vegetables, which are blanched, therefore don’t take as long as fresh ones) and how thick the macaroni is. Simmer it all until these items are cooked to desired degree.

Add the chicken meat back in.

Shake the milk together with the flour. Gradually stir that mix into the soup and heat through until slightly thickened.

Crack eggs right into the broth and don’t stir again until they have had time to poach-cook.

Serve, trying to get one egg in each bowl!

 

Filed Under: Cooking and Food, Inside the Homestead Tagged With: recipes

If you want to read a heartwarming story about how a mother deals with a daughter's death, read this book.

If you have ever wanted to cook pizza in a brick oven in your own backyard, this book is for you!

Basic Facts Guides to Gardening in Southwest Idaho

a list of blog articles covering the basics to help you with your garden in southwest Idaho

My Other Blogs

  • Fun Fitness After 50
  • Fun Learning Chinese
  • LauraBlodgett.com
  • The Happy Homeschool

Blogroll

  • Anemone Flynn
  • Fine Gardening
  • Gourmet In The Field
  • Sew 4 Home

About me

 

 

Daily Improvisations is a project by Laura Blodgett

If you want to know more about what I’m up to and where to read about it, here is a summary!

Making sure you know that:

Some of the links on this site are affiliate links, including affiliate links to amazon.com. See disclosures here.

Contact Me

Contact Me
First

All pictures and content including the name and logo “Daily Improvisations” are Copyright (c) 2019 by Laura Blodgett, unless otherwise noted. Please contact the author with any questions or comments.

Tags

animals Backyard Oven backyard weeds book reviews Chef Betharoni chickens Cori Lou Costa Rica crochet and knit decorating even I can do dehydrating fabric stores around the world flowers flowers from seed Gardens Around the Globe helpless female homestead injuries insects interview Maui music organizing poems PVC Pipe Projects questioning the establishment recipes restaurant reviews sew sewing southwest Idaho gardening sprinklers stock market diaries Taipei Taiwan technology know-how The Best Little Chocolate Shops tools and equipment underground house unimpeded parenting Wild Greg Adventure

Copyright © 2023 · Beautiful Pro Theme on Genesis Framework · WordPress · Log in