2
chicken breasts, cooked, cooled & cut into small pieces
4 quarts of water
7 chicken bouillon cubes
2 bay leaves
1 tsp. salt
2 Tbsp. Montreal steak seasoning
3 carrots, peeled and sliced
1 cup chopped celery
2 Tbsp. dried, minced onions
4 Tbsp. corn starch
pepper to taste
1 pkg. (14 oz.) egg noodles
4 quarts of water
7 chicken bouillon cubes
2 bay leaves
1 tsp. salt
2 Tbsp. Montreal steak seasoning
3 carrots, peeled and sliced
1 cup chopped celery
2 Tbsp. dried, minced onions
4 Tbsp. corn starch
pepper to taste
1 pkg. (14 oz.) egg noodles
In
a large soup pot bring water to a boil.
Add bouillon cubes, bay leaves, salt, and Montreal steak seasoning. Boil for about 5 minutes. Remove bay leaves. Add carrots, celery, onions and chicken. Boil on medium heat until carrots and celery
are done. Mix corn starch in about 1/2
cup of water until smooth. Pour into pot
and stir to blend. Bring the soup to a boil
and allow the corn starch to thicken, about 4-5 minutes. Add egg noodles and cook until done. Season with pepper and more salt if needed.
Martha: This recipe originally came from a site titled Turnips 2 Tangerines. I did make a few adjustments for my own taste but you can see the original recipe by going to their site. I took this soup to my daughter's office and the comments I've received back all say the same... "This is the best every!"
I cooked my 2 boneless, skinless chicken
breast halves in my toaster oven until done.
I like baking my chicken instead of boiling to help hold in the
flavor. You can add more chicken but if
the 2 breasts equal about 1 lb. it really goes a long way. You can add more or less carrots, celery and
onions depending upon your taste. I
liked using the dried onions because they don't seem to overpower the taste
like a fresh onion sometimes does. If
you decide your soup isn't quite as thick as you might like, you can always add
more corn starch in small amounts but always make sure it comes to a boil for
thickening. Your soup will be thicker
the next day so keep that in mind too.
This is a dish that I tasted with every step to get the flavor I
wanted. One of the biggest keys, I
think, is the Montreal steak seasoning.
Enjoy!
Food Tester Lisa: This is the most amazing creamy chicken noodle soup I have ever had. You can't get any better than this!.
Food Tester Carol: My
95 year old mother says it's like the chicken and dumplings that her mother
used to make. Her mother used to go out
and kill a chicken, pluck it, cook it and then make her homemade dumplings for
it. I knew what mother meant. It has such an intense chicken flavor that
permeates the creaminess and the vegetables, we will want to have this a
lot. We both think it's the best chicken
noodle soup we've ever tasted!Food Tester Lisa: This is the most amazing creamy chicken noodle soup I have ever had. You can't get any better than this!.
Food
Tester Leslie (My daughter!): Yes I have
to admit I am biased, Martha is my Mom but I do not remember this recipe while
growing up. My Mom brought a crock pot
full of the creamy chicken noodle soup to my office for the girls here to
share. I have been sick with a cold for
the past week and not able to keep much down.
The soup was amazing. I not only
kept it down but had two bowls full, it is true comfort food. I will be making this at home for my
family. Thanks Mom.
Tip: Something else I learned the hard way about
eggs is to always look inside the carton when you get them home, before putting
them in the refrigerator. There is
always the possibility of an egg breaking during its trip from the store you
your home. If you do find a cracked egg,
remove it immediately and if it has leaked onto the other eggs, wash them
immediately.
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