My Journey’s My Own

I’ve never invented a recipe before but when my husband and son were out in the snow digging out my car, that I got stuck, and clearing trees from the roadway, I knew they needed a good meal for dinner. A warm meal. Then it came to me…Chicken soup. But I wanted a creamy one, not just chicken noodle. So I hit the pantry. 

It’s nothing earth shattering and it has basic ingredients. Nothing fancy yet it’s flavorful and will stick to the ribs as my momma would’ve said. 

You can add to it and make it your own. But this is my version and my men loved it. I hope you enjoy it.

Ingredients and Prep

4-5 chicken thighs/browned in Extra Virgin Olive Oil (EVOO)

8 oz Egg noodles/boiled

24 oz Chicken Stock or Broth

1 stick of butter (NOT margarine)

1 Brick Cream Cheese/softened

¼-½ C Milk 

2 Carrots/chopped

Spinach/coarsely chopped (1-2 handfuls)

2 cloves Garlic/pressed (more or less based on taste) 

Peppercorns (just a few for taste)

1 pkg Italian Dressing/Seasoning

Directions

In a medium stock pot (I use cast iron) heat your EVOO and brown your chicken, when done set chicken aside. When cooled down, cube into bite size pieces. (Hubby helped with this)

Add butter to the pot, melting.

Add carrot, spinach, garlic and peppercorn to pot, saute. 

Add Chicken stock, bring to a boil. Reduce heat.

Start egg noodles

Mix Italian seasoning together with softened cream cheese, mixing in milk until it’s “sour cream” consistency. 

Add cream mixture and chicken to pot, stirring occasionally. 

Drain noodles, reserving a small amount of water and add entirety to soup. 

Let simmer for about 10 minutes, stirring occasionally. 

Will serve 4-5 people.

Side dish suggestions:

Pull apart garlic bread

Texas Toast

Cornbread

Caesar Salad

Fruit Salad