Some cooks contend that a proper pot of chicken soup needs to simmer for several hours to develop that soul-satisfying flavor that cures all ills. But, sometimes that's just not practical...but you want to do more than open a can of soup. Through trial and error, I've come up with a recipe for hearty chicken noodle soup that's ready to eat in about an hour -- but it tastes like you've been simmering it for hours. It's comforting on sore throats, and it really warms you up on a chilly winter evening.
Lickety-Split Homemade Chicken Noodle Soup
Step 1: Add 1 tbs. extra-virgin olive oil to a large stockpot or Dutch oven over medium heat. Add 2 sliced carrots, 2 ribs sliced celery, and half of a chopped yellow onion. Stir well and cook for about 5 minutes, until the onion begins to soften.
Step 2: Add 1 lb. diced chicken tenders, 2 grated/finely chopped garlic cloves, 1.5 tsp. poultry seasoning, and salt and pepper to taste. Stir to combine and cook until the garlic is fragrant and the chicken is browned on all sides.
Step 3: When the chicken is cooked, add: 8 cups chicken stock, 2 bay leaves, 1 can Campbell's Creamy Chicken-Mushroom soup, 8 ounces No-Yolks egg noodles, and 3/4 cup frozen corn kernels. Stir well to combine.
The canned soup may seem out-of-place in a homemade chicken soup, but it's my secret ingredient! In a pot of soup this large, it simply adds a nice richness and depth of flavor to the finished product. When the soup comes to a boil, reduce the heat to low. Cover and simmer for 10 minutes, until the noodles are cooked.
Step 4: Ladle the soup into bowls and serve. This pot makes six to eight bowls of hearty, comforting soup. We love lots of noodles in our chicken noodle soup, but you can cut the amount of noodles in half if you prefer.
The next time you feel a cold coming on...or you just want to warm up on a chilly evening...I hope you'll give this soup recipe a try!! I find it's even better when you eat this soup while wearing your favorite pajamas and sitting in front of a roaring fireplace.