Stephanie, I owe you big time. You’ve restored my faith in myself to become the mom that I imagined myself to be back in the day before I had kids, or even a husband for that matter. You see, I’ve got it into my head that when my children are sick, I will make them chicken noodle soup. Not that I will open cans of chicken noodle soup, but that I will make it. A couple of years ago, I tried it. I used the recipe from my favorite cookbook, The New Best Recipe, and when all was said and done it was . . . just okay. And I thought, I can’t in good conscious, serve my sick child a chicken noodle soup that even I acknowledge to be so-so. I wanted my soup to blow them out of the water, to inspire runny noses and fevers specifically because the soup that I would make would be that tasty.
But after the “best” recipe failed, my confidence was shaken. Maybe it wasn’t really worth it to make chicken noodle soup. Maybe I wasn’t the kind of mom who could whip up a pot of it to comfort her hacking, wheezing children. Maybe Campbell’s was the way to go. Stephanie, thank you for showing me otherwise. Thank you for restoring my confidence and giving my kids the opportunity to know what really good chicken noodle soup tastes like. I owe you one.
Stephanie is a teacher, a dog lover, and a 5K runner. She married one of Micah’s former roommates, which makes her practically family, right? Isn’t that how these things work? And she is expecting her second son in a few weeks (or any day!), so send all your good wishes her way. Or maybe make a pot of this soup in her honor.
Creamy Chicken Noodle Soup
Some notes: Stephanie says she often cooks the chicken in water, then uses that broth for the soup. I sauteed the vegetables until tender, and then added the broth. Stephanie’s sister sometimes cooks the noodles first, then adds the vegetables, to the noodles and water and proceeds from there. This is, apparently, a very versatile recipe in which it doesn’t even matter that you are distracted and didn’t read the recipe right and got all the steps mixed up. It will still turn out okay.
2 chicken bouillon cubes
3 cups chicken stock (broth)
2 cups chopped carrots (3-4 large carrots)
2 cups chopped celery (4-5 stalks)
3/4 cup chopped onion (1 medium)
2 cups whole milk
2 T. butter
2 T. flour
1/2 cup sour cream
1/4 cup evaporated milk (or 1/2 cup whole milk)
2 cups cooked diced chicken
2 1/2 ounces egg noodles
Salt and pepper to taste
Heat chicken bouillon and stock together. Add carrots, celery, and onion, and simmer until vegetables are tender.
While vegetables are cooking, make the creamy sauce: Melt butter in a small sauce pan. When the foaming subsides, add the flour, stirring constantly for about 1 minute. Gradually add the milk, stirring constantly. Bring to a boil, stirring occasionally, then allow to simmer until thickened. Once it has thickened, turn off the heat and add the sour cream.
Add the creamy sauce to the vegetable pot, along with the cooked chicken and noodles. Thicken with flour and water mixture as desired, or thin it out with water or broth, depending on your soup preferences. Season with salt and pepper to taste.
If you want to submit your favorite recipe for me to make and share as part of SoupFest, it’s not too late! Just send your recipe, as well as a picture and any pertinent information about you and the soup to lizzie (at) themotherrunner (dot) com.