January 11, 2005

Comforting Chicken Noodle Soup Recipe

Okay, this isn't your "normal" chicken noodle soup recipe. I LOVE homemade chicken noodle soup - the thick noodles, the tasty veggies and tender chicken. I love it, but usually don't have the time to spend in the kitchen. So a few years ago, I got a copy of Taste of Home's Quick Cooking magazine and came across this great recipe. It is simple, but also very good. I like to serve it with a nice crusty, warm bread.
In large pot, bring water and bouillon to a boil. Add noodles; cook, uncovered until tender, about 10 minutes. Do not drain. Add soup and chicken, heath through. Remove from heat, stir in sour cream. Sprinkle with parsley and pepper to taste.

My 2 cents: I've grown to detest bouillon cubes - mostly because I need to beat the hell out of them to get them to "melt" into the water at the speed I would like it. there's also something very unnatural about food squished into hard little cubes like that. I found something better. In the same area of your grocery store that you buy the cubes, you can find chicken base. I use the brand called "Better Than Bouillon." They make both beef and chicken base (and perhaps others, but I've used the beef and chicken regularly). Their chicken base is made from roasted chicken and concentrated chicken stock. It has a better flavor and "melts" very easily as it is in more of a paste form. It is easy to measure and is easy to substitute for the cubes. I would definitely recommend it!

Recipe Courtesy of Taste of Home's Quick Cooking

Ingredients

2 quarts water
8 chicken bouillon cubes (see my note below about bouillon cubes!)
6-1/2 cups uncooked wide egg noodles (I use No Yolks and they work great!)
2 cans cream of chicken soup (Campbells, please! The low-fat works, too!)
3 cups cubed cooked chicken (I use a rotisserie chicken I get at the grocery store)
1 cup (8 ounces) sour cream
fresh parsley (dried works in a pinch)
fresh ground black pepper

Instructions