Miss Cindy's Homemade Creamy Chicken Noodle Soup

Friday, November 07, 2014 10:15 a.m. by Cindy Rippe

First off, I think the reason this recipe turned out so good was because of the soup base I used. Instead of using canned chicken broth, or bouillon cubes, I used "Better ThanBouillon" you'll find it in thesection of the grocery store where the chicken broth is. I love this stuff! It comes in other flavors too, like beef, pork and ham. And I think using heavy whipping cream gives it an incredible creamy texture and flavor! This is by far, the BEST soup I've ever made--just ask my husband!

Start out by chopping all of your ingredients, chicken, onion, carrots and celery.

Melt butter and add onion, carrots and celery. Cook until onions are transparent and celery and carrots are soft. About 10 minutes. Add bouillon, slowly add water, whisking together then add chicken and crushed bay leaf.

Cook for about 20 minutes, bring to a boil. Add spices and cook for about 10 more minutes.

In a small bowl add flour and spoon enough of the broth out of the pan, whisking together to adsorb the flour making a runny paste. Whisk the mixture into the soup, this will thicken it a bit and then add the heavy whipping cream. Mix together well. Simmer for 10 more minutes or until noodles are done.

It is so creamy, and delightful!!! Perfect for a cold winter's night.

SOUP'S ON!!!

Miss Cindys Creamy Chicken Noodle Soup

2 cups cooked chicken, chopped (I use rotisserie chicken from grocery store)

large onion, chopped

1 cup chopped carrots

1 cup chopped celery

3 tablespoons butter

6 Tablespoons bouillon (I used Better Than Bouillon)

1 teaspoon garlic powder

1 teaspoon Hungarian paprika

1 bay leaf, crumbled

1 teaspoon thyme

3 teaspoons dried parsley flakes

Ground pepper, to taste

16 oz. package of Reames Frozen Noodles

7-8 cups water

2/3 cup heavy whipping cream

3 Tablespoons flour

Melt butter in large dutch oven on medium/high heat (or a large sauce/soup pan) add celery, carrots and onion. Saute until onions are translucent and celery and carrots are soft. (About 8-10 minutes) Add bouillon and slowly add water, stirring well. Add chicken and crushed bay leaf. Bring to a boil. Add frozen noodles and reduce heat to about medium. Cook for about 20 minutes, stirring occasionally. Taste broth to see if it is too salty, if it is, add more water. Add garlic powder, paprika, thyme, parsley and ground pepper. Cook for 10 more minutes. In a small bowl add flour and spoon enough of the broth out of the pan, whisking together to adsorb the flour making a runny paste. Whisk the mixture into the soup, and then add the heavy whipping cream. Mix together well. Simmer for 10 more minutes. Serve hot.