Wednesday, October 22, 2014

{updated} Lion House Creamy Chicken Noodle Soup

I started this recipe blog years ago with friends and then life happened and it got put on the back burner. I'm working on getting it back and running again and will be updating some of the older posts. With over 25,000 hits this recipe has been the most popular one on the site so I'll still include the original recipe for reference, but I've made some improvements and I think you'll love it even more (it got a two spoons up from my table of critics). It's a little more sophisticated take, so without further ado, I give you Lion House Creamy Chicken Noodle Soup version 2.0...

Updated Recipe:

2 chicken breasts (plus 1/2 c broth for crockpot)
7 C chicken broth
8-12 oz egg noodles (Mrs. Kluskies is my favorite- just don't use the whole package because it absorbs a lot of the liquid, I would recommend about half the package)
2 Tbs butter
1/2 onion, chopped
2 carrots, peeled and sliced
1-2 stalks celery, sliced
1/2 tsp dried parsley
1/2 tsp dried thyme
2 med potatoes, peeled and diced
¾ C frozen peas
4 Tbs butter
4 Tbs flour
2 C milk
2 tsp chicken boullion
salt and pepper to taste

Place chicken in crockpot with ½ C broth and cook on low 5-6 or high 3-4 hrs then shred. Prepare vegetables, heat butter in a large pot then add carrots, onion and celery then saute for about 5-7 minutes, adding parsley and thyme for the last few minutes. Add broth, noodles, potatoes, peas and shredded chicken to pot and heat over medium heat. In a separate pan, melt 4 Tbs butter then add 4 Tbs flour to make a roux. Whisk for 2 minutes, then slowly whisk in 2 C milk and add 2 tsp boullion. Stir over medium heat until thickened. Whisk into large pot and let simmer over med-low heat or until vegetables are tender (about 15-20 minutes). Remove from heat and season with salt and pepper.

Original Recipe:

2 Chicken Breasts
5 Cups Chicken Broth
1 Cup Carrots, Chopped
1 Cup Celery, Chopped
1 Cup Potatoes, Diced
2 Cans Cream of Chicken Soup
1/2 C Milk
8-12 oz Noodles
Salt and Pepper to taste
Boil the chicken in a pot of water then shred. In a large pot add the chicken broth, shredded chicken, veggies, cream of chicken soup, milk and noodles. Cook on medium to low heat for about 30-50 minutes, stirring occasionally. Season with salt and pepper.

*Source: adapted from the Lion House recipe book


Jodee said...

I love this recipe, we make it a lot in the winter. Except, I leave out the potatoes- cause that's how WE roll ;)

jzgplj said...

that looks really good...i think i might use a homemade cream of chicken soup recipe substitute that i have.

Rupa P said...

Can you do this in a crock pot? If so, what are the directions for cooking.

Mrs. L said...

About how many servings of soup does this make?
Well Balanced Wife

foreveryoung said...

It serves about 6 :)

Mrs. L said...

Thank you! I made it for dinner tonight and it was delicious. I am so excited to freeze the leftovers so I can have yummy soup any time I want. :)
Well-Balanced Wife

Anonymous said...

I also made this and it was so delicious! The whole family loved it. I think my 1 year old ate even more than I did, he especially was a fan. Thank you!

Aubrey said...

Delish! Thanks for the recipe!

Sharylee said...

I'm going to make it with a rou (sp?) and extra chicken bouillon paste instead of canned cream of chicken soup as I like to avoid canned products.