Spring is almost here and I am making the most of soup weather while I can. Chicken noodle soup is a classic and you definitely can’t go wrong putting this on the table. I wasn’t always a huge soup fan but I fell deeply in love with chicken noodle soup while I was going to college in Rexburg, Idaho, a.k.a. The Coldest Place on Earth. I picked up a bowl of soup almost every day running across campus. It warmed my chilly bones right up. My favorite part was the homestyle noodles! Maybe I was a little behind on the times, but I had never had chicken noodle with homestyle noodles before. Turns out my mother in law makes her soup this way too. Not that the classic egg noodles aren’t great, but the thick noodles soak in a lot of flavor and are so satisfying. This soup is down right comfort food for the soul. I love the creamy twist on this recipe to make this a little more thick and filling. So delish!
- 1/2 medium onion, chopped
- 1 cup chopped celery
- 1 cup chopped carrots
- 3 cups chicken broth (I use three cups water plus 3 tsp Better Than Bullion)
- 1 bay leaf (optional)
- 1 tsp poultry seasoning (+more to taste)
- 1 1/2 cups cooked, chopped chicken
- 2 cups home style noodles, cooked
- 1 cup milk
- 1 can cream of chicken soup
- salt and pepper to taste
- Add chopped onion, celery, carrots, bay leaf, and chicken broth to a large pot. Bring to a boil. Turn heat down to simmer and cover. Cook until vegetables are tender.
- Add chicken, poultry seasoning, and noodles. Stir to combine.
- Add milk, and cream of chicken soup. Stir until the cream of chicken soup is smooth and there are no lumps in the soup. Let simmer another 5 minutes.
- Remove bay leaf and serve.