Grandma's Extra-Special Chicken Soup
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- whole chicken
- chicken breasts
- bunch of carrots, thinly sliced
- bunch of celery hearts, thinly sliced (optional)
- cans tomato paste (6 oz. size)
- cans cream of mushroop soup (10.5 oz. size)
- tsp. ground allspice
- tbsp. vinegar
- cups half & half
- container low-sodium chicken broth (32 oz. size)
- package egg noodles
1Cook egg noodles and put in refrigerator to cool.
2Cut up RAW vegetables into small pieces.
3Clean chicken and put in a very large pot with lid (at least 20 quarts) along with RAW vegetables only. Add water to pot until chicken is covered with at least 2 inches of water. Bring to boil, cover and then simmer for 1 hour, skimming occasionally. Remove chicken and set aside to cool. When cooled, tear chicken apart into bite-size pieces.
4In a separate large pot (at least 5 quarts), combine cream of mushroom soup, tomato paste, chicken broth, ground allspice, vinegar and half & half, mixing thoroughly with a wire whisk. Bring to a light boil, stirring frequently until completely hot.
5Add mixture to the very large HOT pot of soup broth (if the mixture and broth are not both hot, the half & half will curdle). Add torn up chicken pieces and any CANNED vegetables, and bring to a boil. Lower heat, cover and simmer for 1 hour, skimming occasionally. Serve with noodles. NOTE: DO NOT add noodles to the pot of soup as they will absorb the liquid.
6Once cooled, the soup can be put into containers and frozen for future use. This recipe makes a lot of soup -- I usually freeze two containers full after we have eaten our fill.