Tuesday, January 25, 2011

Chicken Noodle Egg Drop Soup

Again, just like with my French Toast, I have made many different versions of Chicken Noodle Soup. (see a pattern here?) Its always hit or miss. One kid likes it but the other doesn't. The kiddies like it but my mom doesn't care for it... This one made EVERYONE happy. My mom even told me it was quite possibly the best she had EVER had. THE BEST. coming from my mom- that is HUUUUUUGE. There is damn near N O T H I N G better than making a huge pot of yummy homemade soup when you are sick. well- unless someone else makes it for you. Thats pretty fucking sweet. But i didnt have anyone to do that for me- which worked out for the best because i wouldnt have come up with this version. Have at it... Its delicious!

  • 4 cups chopped, cooked chicken
  • 1 cup chopped celery
  • 1/2 cup chopped carrots
  • 1/4 cup chopped onion
  • 1/4 cup butter
  • 1 tsp minced garlic
  • 8 oz egg noodles
  • 12 cups of chicken stock (i like to use homemade- but canned is just fine! OR you can use 12 cups of water with 9 chicken bouillon cubes)
  • 1-2 tsp dried parsley
  • 1/2 tsp black pepper
  • 2-3 Tbsp grated parmesan cheese
  • 3 eggs

  1. In a large pot, melt butter and add minced garlic. Saute celery and onion in your butter mixture.
  2. Add chicken, carrots, stock, parsley and black pepper. Simmer for 30 minutes.
  3. Add noodles and simmer for 10 more minutes.
  4. In a bowl, beat your eggs and then slowly pour (a little at a time) over bubbling soup WHILE stirring.
  5. Cook another minute or two, add Parmesan cheese. Give it a good stir and dig in!!
This soup is yummy alone or with a salad and a nice warm loaf of homemade bread.

Cream of Chicken Variation:
  • 1/2 cup butter
  • 6 Tbsp flour
  • 2 to 3 cups milk (depending on how thick you want your soup to be, start with 2 and work your way up)
  • salt and pepper to taste
  1.  In large saucepan over medium high heat, melt the butter.
  2. Add the flour all at once and whisk well. Cook for 2 minutes, stirring well to avoid burning it.
  3. Slowly whisk in the milk and cook over medium heat until nice and bubbly and thickened. Turn off heat and add salt and pepper to taste.
  4. Pour this mixture into your soup and mix well. 
  5. ENJOY!
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