Chicken Noodle Soup

It's cold today. Where I live, it's gonna get even colder this weekend. Go make your family some of this good warm soup. I made some of this chicken noodle soup last night with some homemade bread. I can't lie, it's incredibly satisfying to me to have my family sit down to that dinner. It just seems so wholesome and traditional and healthy.

My soup experiment: I made one batch creamy and one batch brothy.

This is easy, but I don't have exact measurements. Sorry. Add more or less of an ingredient depending on your personal taste I guess. I got the recipe from someone else, and that is how it was given to me. I put my measurements in parenthesis if that helps.

Boil chopped carrots (1o large carrots), chopped celery (about half of a large bunch), and chopped onion (1 whole onion) in a pot with just enough bouillon to cover them. (I used 5 cups of water and 10 bouillon cubes.)

Boil 1 package of Mrs. Weiss' Kluski Enriched Egg Dumpling Noodles (red and blue package) according to package directions. Drain noodles and add to vegetables.

For creamy soup: Stir in 2 cans cream of chicken soup, and milk until it is the right consistency.

For brothy soup: Omit the cream of chicken soup. Add more chicken broth to the right consistency.

Add cooked cubed chicken. (I used 2 1/2 chicken breasts because that's what I had. You could do just 2 chicken breasts.) Let it simmer together for a little while before serving, mostly to be sure the chicken is nice and tender when you serve it.

My husband liked the creamy version better. I liked them both.

Originally posted 9/24/07 with a picture that didn't do this recipe justice. I think this comes from or is close to the Lion House recipe.