Okay, technically I made turkey noodle soup. At Thanksgiving, I roasted a turkey and froze most of the leftovers with a drizzling of the liquid from the roasting pan (A mixture of white wine, herbs and turkey drippings) to keep the meat moist and flavorful. This week, it was cold, so I thawed out a small batch to make a cheap, warm, hearty soup.
It was mom's soup first, but she's been making it so long that she doesn't really use a recipe. The recipe she gave me didn't seem to have the right liquid to dry ingredient ratio or taste like hers. (The first batch I ever made is in the photo. I hadn't gotten it right yet. It should have more liquid.) I think I also bought the wrong chicken soup base. Anyway, after some experimentation, it's not as good as Mom's, but it is flavorful and satisfying.
This recipe is designed to be made from a winter pantry, but in the future I'd like to try it with fresh onions and garlic. I'd also like to try liquid stock. Adjust the recipe to your own taste!
4c. Water (or more if the soup is too thick or too much liquid boils off)
2c. Egg Noodles
1.5 or 2 c cooked chicken or turkey or 1 9oz. can chicken breast and 1 4.5oz. can mixing chicken.
1 T onion powder
1 tsp. garlic powder
1/2 tsp. pepper
4 tsp. low sodium chicken-flavored soup base
cornstarch to thicken
Salt to taste
(I've also made batches where I added mustard powder and lemon pepper. Trust your instincts.)
Boil water and cook noodles until tender. Add all other ingredients. Heat to simmer. Dissolve cornstarch in warm water and add it to the soup. Stir until thickened. Serve.
This one is a family favorite, and I hope you enjoy it as much as we do.