Mom's Chicken Noodle Soup

A couple weeks back I made this wonderful Chicken Noodle Soup Recipe that I found at Newlyweds site. Since half my house was sick, I thought a good homemade chicken noodle soup would be perfect. I remembered the recipe because the first time I saw this soup it looked so good and creamy. I love homemade soup it always makes you feel better sick or not. I was a little pressed for time, so I wasn't able to cut up my chicken into pieces. 

I just followed the recipe exactly but used a whole fryer instead. This recipe turned out so good, I love the addition of the evaporated milk. I had never had a soup where it utilized evaporated milk, it really did make a difference it was so creamy and good. Next time I make homemade chicken noodle soup, I will be using this recipe again. There is just something about good homemade soup, it gives you warm fuzzies all over.

These are the ingredients you will need: 1 whole fryer, celery, carrots, onion, salt, pepper, fresh garlic, Paula Deen's House Seasoning (optional) to taste, fresh or dry fettuccine or linguine noodles and one 12 oz can evaporated milk Cut the chicken into pieces and heat the pan to scorching hot, add the chicken to brown slightly. Like i said above i did  not have time to cut up my chicken, so I just tossed him in the scorching pot whole.

It turned out really golden brown on all sides.

Roughly chop in bigger pieces the celery, onions and garlic (I used prepared garlic)

Add to pot along with a handful of salt and pepper

Then add 1 box of chicken stock and then water till chicken is slightly covered. Cook for 20-30 minutes boiling till meat is cooked and tender. (cut up pieces) My whole chicken took about a hour and a half to two hours. Then remove all vegetables bits and throw away. De bone chicken, and set the stock aside. I ran my stock through a fine strainer and discarded all the yucky stuff.

This left a nice broth.

finely chop celery, onions, garlic, and carrots. Add veggies to stock (the chicken was cooked in)

along with second box of chicken stock, the box of chicken stock is optional, you could add more water if you want more liquid.

Chop noodles if using refrigerated fettuccine or break up dry fettuccine/linguine noodles add to soup. Then add chicken and evaporated milk. Cook an additional 15-20 minutes on medium heat until noodles and veggies are soft. If using dry noodles it will take a bit longer. Test the noodles for doneness.

   Serve with crusty bread or hot rolls.

Mom's Chicken Noodle Soup

1 - whole chicken, water 3-4 celery stalks, 1 - onions, 5-6 garlic cloves, 1 -2 cartons of chicken stock, salt and pepper to taste Paula Deens house seasoning (to your taste) carrots 1 - 12 0z can evaporated milk 1 1/2 - packages fresh fettuccine (Buitoni) noodles or 1 - 12 oz package dry fettuccine noodles First start by cooking the chicken and making the chicken broth cut the chicken into pieces and heat the pan to scorching hot, add the chicken to brown slightly.Roughly chop the celery, onions and garlic Add to pot along with a handful of salt and pepper Then add 1 box of chicken stock and then water till chicken is slightly covered Cook for 20-30 minutes boiling till meat is cooked and tender, then remove all vegetables bits and throw away. De bone chicken, and set the stock aside.finely chop celery, onions, garlic, and carrots Add veggies to stock (the chicken was cooked in) along with 1 box chicken stock- the box of chicken stock is optional, you could add more water if you want more liquid. Chop noodles and add to soup Add cooked chicken and can of evaporated milk Cook an additional  15-20 minutes on medium heat until noodles and veggies are soft Serve with warm crusty bread Enjoy!

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