Wednesday, January 20, 2010

Chicken and Dumpling Soup

This batch of soup was made with the frozen Reames Homemade Egg Noodles and comes out more like chicken and dumplings.  Below is a batch made with regular dried egg noodles and is more of a creamy chicken soup.  Both ways are delicious but the chicken and dumpling way is a more hearty dish.




This soup is creamy and packed full of chicken and dumplings or noodles.  This has to be the easiest soup recipe ever!

49 1/2 oz can of chicken broth (you will need extra broth for the leftovers as it gets thicker the next day)
2-3 boneless/skinless chicken breast
1 1/2 cups carrots, sliced
1 1/2 cups celery, sliced
1 cup onion, chopped
1/4 teaspoon freshly ground pepper
12 oz Frozen Reames Home Style Egg Noodles (you'll fine these in the frozen section) or 2 cups egg noodles
1 can cream of chicken soup




1. Pour chicken broth into a large soup pot. Add chicken breast, carrots, celery, onion, pepper, and frozen Reames egg noodles. *If using regular egg noodles don't put them in yet.  Bring to a boil, then turn down to medium, cook 15-20 minutes until chicken is done. Take chicken out of broth and set aside to cool enough to handle.
2.  Now add can of cream of chicken soup and regular egg noodles if using. Stir well. Cook another 10 minutes on medium until thickened and bubbly.  Cut up chicken into bite size pieces and add back into soup.  If soup gets too thick for your liking, just add some extra chicken broth or water.


Hint: With the leftovers you can add some chicken broth if it gets too thick.

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