I’m not particularly fond of Campbell’s chicken noodle soup. I mean it’s okay, but I think of it as a food you are supposed to eat when you’re sick. You know, when you need some hot chicken soup in a hurry, and you don’t feel like cooking. I guess it serves that purpose, but I definitely wouldn’t make it if I wanted some really good chicken noodle soup. I would make this Homemade Chicken Noodle Soup instead. It has a delicious creamy base that reminds me of the gravy in chicken pot pies. But one of the key ingredients here is the pasta. Don’t mess this up. You need to use some homemade style egg noodles. I like this Country Pasta brand. You can tell by looking at the uncooked noodles that they are going to be better than most other egg noodles. If your store doesn’t carry this particular brand, try to find something else that’s similar.
And remember. . . if you’re cookin’ DINNER, make sure it’s a WINNER!
Recipe Adapted by Winner Dinners/Origin Unknown
1 pound of chicken breasts or tenders
1 carrot, peeled and chopped
3/4 cup chopped onions
2 stalks of celery, chopped
1 (48-ounce) can of chicken broth
1 (14-ounce) can of chicken broth
5 ounces (about 2-1/2 cups) “Country Pasta” homemade style wide egg noodles
1-1/2 tablespoons cornstarch
1-1/2 tablespoons water
2 (10-3/4 ounce) cans cream of chicken soup (such as Campbell’s)
1-1/2 teaspoons seasoned salt (such as Lawry’s)
1/2 teaspoon pepper (or to your liking)
If the chicken breasts are large, cut them in thirds so that they will cook quicker. Place the chicken, carrots, onions, celery, and chicken broth in a large pot. Cook until the chicken is tender. Then remove the chicken from the broth. Add the noodles and cook until they are done. Meanwhile, cut the chicken breasts into bite-sized pieces. When the noodles are done, put the chicken back in. In a small bowl, dissolve the cornstarch in the water. In a medium bowl, combine the cream of chicken soup, the seasoned salt, pepper, and the cornstarch mixture. Stir this mixture into the hot soup. Heat through.