Chicken Noodle Soup is just about the ultimate comfort food. It has finally cooled off here, and the day I made this soup it was cool and rainy. Nothing seemed quite right to cook for dinner that night until I opened a magazine and saw an advertisement for canned chicken noodle soup. Now, I didn’t want the canned version, but it did get me thinking about chicken noodle soup. It had been quite a while since I had made this, so it was just perfect for that cool rainy day.
This soup is just a little bit creamy thanks to the addition of a little heavy cream, but it is not really a thick soup, so I don’t think of it as a cream-of soup. You can use whatever pasta you want in it. I used whole grain linguine this time, but have used a variety of pastas in the past. I really prefer wide noodles, but they were out of the whole grain ones when I went to the store. I used chicken breasts with bones and skin. It is less work to use boneless, skinless, but the broth is just not as good.
Homemade Chicken Noodle Soup
- 3 pounds chicken (I used 2 large bone-in breasts with skin.)
- 1 teaspoon salt (plus possibly more later to adjust the flavor)
- freshly ground black pepper to taste (I never measure this. I just try to have it look like there is a good sprinkling around in the soup.)
- 3.5 ounces shiitake mushrooms, chopped
- 4 carrots, peeled and sliced
- 4 cloves garlic, minced
- 3 green onions, sliced
- 2 ribs celery, chopped
- 1/2 cup cream
- 1/2 cup water
- 2 tablespoons all-purpose flour
- 1/2 pound pasta (I used whole grain linguine
- Place the chicken breasts in a large pot. Add water to the pot until it completely covers the chicken breasts.
- Bring to a boil and then reduce heat to simmer.
- Stir in salt, pepper and garlic.
- Allow to cook until chicken is cooked through.
- This is one recipe that I don’t chop everything ahead of time on, and it seems like the chicken breasts get done shortly after I get everything chopped.
- When the chicken breasts are cooked through remove them from the water and stir in the mushrooms, onions, carrots, and celery.
- Remove the bones and skin from the chicken and chop the chicken into bite sized pieces.
- Stir chicken back into the broth and allow to cook until vegetables are tender.
- Stir in cream.
- Make a slurry of the flour and water and stir into the pot.
- Add pasta and cook until tender.