When the weather starts to cool down in Kansas City, my thoughts turn to hot soups, chili and wonderful dishes I can make in the oven.
One of my favorite soups to make is Chicken Noodle, just like my mom used to make, plain and simple with nothing in it but noodles, chicken, onions and peppers. Whenever I make this soup it always makes me think of mom.
So this past weekend I decided to make a big pot of Chicken noodle soup since I had some leftover chicken in the freezer that I had roasted the week before and figured it would be a good way to use it up.
I used my mom’s recipe up to a point and just threw in some other things that I had laying around and turned it into an amazing creamy soup, this one I will have to make again and try different greens to see how the flavors turn out.
Since I am also attempting to go through the canned goods I got laying around, I had a couple of cans of fruit cocktail laying around and figured okay lets make a dessert to go with the soup. After doing a quick search online I found a quick cake idea from the Pioneer Woman blog and it looked perfect and not to mention easy.
When my mom would make this when we growing up she always served it with cornbread and sometimes I still do that but I found a box of Red Lobster Cheese Biscuits at the local Aldis so I paired that with my soup this time. Perfect combination is all I can say.
Let me know how this turned out for you and if you made any changes.
Not My Mammas Chicken Soup
This a creamy version of my moms soup
- 1 Roasted Chicken (or whatever you have on hand, I used a ½ chicken I had roasted)
- ½ Onion (chopped)
- 2 Garlic Cloves (chopped)
- 4 cups Chicken Stock
- 2 cups Water
- 1 ½ cup Sliced Mushrooms
- 1 cup Frozen Spinach or (2 cups fresh spinach chopped )
- ¾ cup Heavy Cream
- 1 cup Parmesan Cheese
- bag Wide Egg Noodles (or pasta of your choice)
- Place chicken in large pot along with the chicken stock and water
- Add onions and garlic
- Cook until meat starts falling off the bone
- While chicken is cooking, bring a medium saucepan of salted water to boil
- Add egg noodles and cook according to the package directions until al dente. Drain in a colander
- Once chicken is ready, place chicken on cutting board to cool, and save stock to use for broth
- Pull chicken from the bone and chop into bite-size pieces
- Return chicken to pot with broth and return to a boil
- Lower heat and add sliced mushrooms and your choice of spinach
- When greens are wilted down, about 5 minutes, add cooked noodles to the pot
- Add the cream and the cheese
- Cook until cheese has melted and everything is warm, about 5 minutes more
- Taste and season with salt and pepper as needed
***Serve hot with some good crusty bread or biscuits
I only made a few changes to this recipe, which I listed below to see the original one click the link above.
I only made a few changes to this recipe, which I listed below to see the original one click the link above.
The changes I made to this recipe is that I added about ¼ teaspoon of salt and only 1 cup of sugar, since the Pioneer Woman said that the cake could be to sweet. I also used 2 cups of self-rising flour because I had 2 cans of fruit cocktail.
I should have used my 8-inch square pan or my casserole dish instead of the 9×13 Rectangular pan, I think it would have come out like a deep-dish pie, and not look so flat.
Life Food and Me 
We are always looking for recipes that use cooked chicken, so I’ll give your recipe a try and let you know how it goes.
Thanks for stopping by and let me know how it goes and if you added something I didn’t. 🙂