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Stamatina on 1.15.2012
YUM! I used 12 cups of chicken stock and half a bag of egg noodles instead of rice. Also, I used heavy cream instead of half-n-half and it came out GREAT!
Nana’s Chicken Soup (from Scratch!)
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Description
No one makes chicken soup like Nana! Start early in the day by making Nana’s Chicken Stock (in my recipe box) to have the perfect base for this delicious soup. Otherwise, if you’re in a pinch, I recommend using “Better Than Bouillon” base for your chicken stock.
Ingredients
- 10 cups Chicken Stock
- 3 whole Carrots, Peeled And Chopped
- 2 stalks Celery, Washed And Chopped
- 1 Tablespoon Dehydrated Onion
- ½ pounds Dry Pasta (optional, For Noodle Version)
- 2 whole Chicken Breast, Chopped
- 2 cups Half-and-half (optional)
- 2 cups Cooked Rice (optional, For Rice Version)
Preparation
For a noodle version:
In a 6-quart stock pot, bring stock to a boil. Add in carrots, celery and onion. Reduce heat and simmer until the veggies are starting to soften, but are still hard. Add in pasta until it’s cooked al dente, then add in chopped chicken and (if desired) half-and-half. If you prefer thickened broth, whisk in 1/4 cup flour just after the pasta is cooked.
For a rice version:
In a 6-quart stock pot, bring stock to a boil. Add in carrots, celery and onion. Reduce heat and simmer until the veggies are tender. If you prefer thickened broth, whisk in 1/4 cup flour. Finally, add in chopped chicken, cooked rice and (if desired) half-and-half.
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