THIS IS NOT YOUR ORDINARY CHICKEN SOUP -- It's creamy, tomatoey and chickeny. My grandmother used to make this soup when I was younger and I always loved it! Unfortunately, my grandmother passed on before I got her recipe. Although I knew the ingredients, I just didn't know the exact proportions. After about 15 years of attempting to get the proportions right, I finally got the soup to taste just like my grandmother used to make it. So... here it is. I hope you enjoy it as much as I and my family do.
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.