Rocket loves soup! I’m so happy that a 4-year-old asks for my Creamy Chicken Noodle Soup more than he asks for those little squares of processed chicken most kids love. Soup is so much better for you than some other foods. Last week it got chilly, heralding in soup season for us adults although Rocket eats soup year around, especially when we eat out and there’s nothing on the menu he likes. When he got out of bed one morning, he began asking for “sloup” and I was happy to oblige – here’s my recipe which I hope you love as much as we do!
2 ½ pounds of chicken – you can use any parts you like, I used 6 thighs.
2-3 Cups Chicken stock
1 can evaporated milk
1 medium onion, chopped
2 cloves garlic, minced
3 Cups chopped carrots – to save time, I grabbed a bag of already sliced.
2 stalks of celery, chopped
6 Tablespoons butter
2-3 Tablespoons of olive oil
Salt and Pepper to taste
4 cups wide egg noodles
Clean your chicken pieces and place them in a Dutch oven or deep pot.
Cover slightly with water, add in butter and some salt and pepper.
Bring to a boil and then turn down to simmer for 20 minutes or longer, until chicken is cooked through.
Pull the chicken out and shred, discarding bones and skin.
Pour chicken stock through a sieve into a bowl and set aside.
Wipe out your pot and add in olive oil then add the carrots, celery and onion stirring until vegetables are tender.
Add the garlic and continue stirring for 3-4 minutes.
Salt and pepper to taste.
Pour in the strained chicken stock and using a wooden spoon to scrape up the bits on bottom of pan.
Allow to come to a boil then turn down to simmer.
Add in the chicken and allow to cook for at least 20 minutes.
Shake up and pour in can of evaporated milk. (of course if you have milk issues, you can leave it out)
10 minutes prior to serving, drop in the egg noodles and allow to cook.
Serve with crackers, thick bread or cornbread.
You can easily refrigerate or freeze leftovers for later eating!