grandma's extra-special chicken soup

Name: Grandma's Extra-Special Chicken Soup
Prep time: 1 h
Cook time: 3 h
Cuisine: Polish
Ingredients: 1 - whole chicken; 2-3 - chicken breasts; 1 bunch(es) carrots, thinly sliced, or 2-3 cans sliced carrots (14.5 oz. size cans); 1/2 bunch(es) celery hearts, thinly sliced, optional; 3 can(s) tomato paste (6 oz. each); 3 can(s) cream of mushroom soup (10.5 oz. each); 2 teaspoon(s) ground allspice; 2 tablespoon(s) vinegar; 3 cup(s) half and half; 32 ounce(s) low-sodium chicken broth; 1 package(s) egg noodles

34 Pinches

Darlene Dulewski

Deer Lodge, MT

Updated on Jul 26, 2014

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.

Rate

No Image

prep time 1 Hr

cook time 3 Hr

method Stove Top

yield Makes enough soup to eat now and freeze two containers full for later

Ingredients

1 - whole chicken
2-3 - chicken breasts
1 bunch carrots, thinly sliced, or 2-3 cans sliced carrots (14.5 oz. size cans)
1/2 bunch celery hearts, thinly sliced, optional
3 cans tomato paste (6 oz. each)
3 cans cream of mushroom soup (10.5 oz. each)
2 teaspoons ground allspice
2 tablespoons vinegar
3 cups half and half
32 ounces low-sodium chicken broth
1 package egg noodles

How To Make grandma's extra-special chicken soup

Step 1

Cook egg noodles and put in refrigerator to cool.

Step 2

Cut up RAW vegetables into small pieces.
Step 3

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.
Step 4

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.
Step 5

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.
Step 6

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.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes