Grandma's Extra-Special Chicken Soup
By
Darlene Dulewski
@dardulewski
3
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.
Rating:
☆☆☆☆☆ 0 votes0
Serves:
Makes enough soup to eat now and freeze two containers full for later
Prep:
1 Hr
Cook:
3 Hr
Method:
Stove Top
Ingredients
-
1whole chicken
-
2-3chicken breasts
-
1bunch of carrots, thinly sliced
-
1/2bunch of celery hearts, thinly sliced (optional)
-
3cans tomato paste (6 oz. size)
-
3cans cream of mushroop soup (10.5 oz. size)
-
2tsp. ground allspice
-
2tbsp. vinegar
-
3cups half & half
-
1container low-sodium chicken broth (32 oz. size)
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1package egg noodles
How to Make Grandma's Extra-Special Chicken Soup
- Cook egg noodles and put in refrigerator to cool.
- Cut up RAW vegetables into small pieces.
- Clean 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.
- In 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.
- Add 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.
- Once 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.
