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The Farmstyle

by Kayla Zenner

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Creamy Chicken Noodle Soup from Scratch

September 25, 2023 · In: Dinner, Recipes

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A creamy and hearty chicken noodle soup that is the coziest fall meal.

creamy chicken noodle soup from scratch

Warm and comforting, creamy chicken noodle soup is the perfect dish to cozy up with as the crisp fall weather approaches. This homemade recipe is packed with wholesome ingredients and bursting with flavor. Whether you’re feeling under the weather or simply craving a hearty meal, this soup is sure to satisfy your taste buds and warm your soul.

Ingredients

  • 1 whole chicken, approximately 4 pounds
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tbsp fresh thyme (1 tsp dried)
  • salt and pepper to taste
  • 2 cups egg noodles
  • 2 cans cream of chicken soup (I make homemade to really bring the from scratch aspect)
creamy chicken noodle soup

Instructions

  1. Remove the giblets from the interior of the chicken. Place into a large stock pot.
  2. Season the chicken generously with salt and pepper.
  3. Fill the stock pot with enough water to cover the chicken. Bring to a simmer and simmer for 2 hours.
  4. Carefully remove the chicken from the stock pot and place on a baking sheet to cool.
  5. While the chicken is cooling add the carrots, celery, garlic, and onion to the stock pot. Bring to a simmer.
  6. Once the chicken is cool enough to handle debone the chicken and place back into pot.
  7. Add in cream of chicken soup and noodles. Simmer for an additional 15 minutes. Or until the noodles are cooked.

How to make homemade cream of chicken soup?

Currently working on a full blown blog post for making homemade cream of chicken soup. For now, check out my homemade cream of mushroom soup recipe. You can make cream of chicken soup the exact same way but omit the mushrooms.

Now that you have the recipe for this delicious creamy chicken noodle soup, why not give it a try? Its warm, rich flavors will surely make it a family favorite during the fall and winter seasons. Enjoy a bowl of comfort and savor the taste of homemade goodness!

creamy chicken noodle soup in a large dutch oven

Remember to share this recipe with your friends and family, and let them experience the cozy joy of homemade creamy chicken noodle soup too!

creamy chicken noodle soup from scratch

Creamy Chicken Noodle Soup from Scratch

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A creamy and hearty chicken noodle soup that is the coziest fall meal.
Print Recipe Pin Recipe
Prep Time:15 minutes mins
Cook Time:3 hours hrs
Course: Main Course, Soup
Keyword: chicken noodle, soup
Servings: 6 people

Ingredients

  • 1 whole chicken cleaned
  • 1 cup celery diced
  • 1 cup carrots peeled and diced
  • 1 onion diced
  • 3 cloves garlic minced
  • 1 tbsp fresh thyme 1 tsp dried
  • salt and pepper to taste
  • 2 cans cream of chicken soup or homemade
  • 2 cups egg noodles

Instructions

  • Remove the giblets from the interior of the chicken. Place into a large stock pot.
  • Season the chicken generously with salt and pepper.
  • Fill the stock pot with enough water to cover the chicken. Bring to a simmer and simmer for 2 hours.
  • Carefully remove the chicken from the stock pot and place on a baking sheet to cool.
  • While the chicken is cooling add the carrots, celery, garlic, and onion to the stock pot. Bring to a simmer.
  • Once the chicken is cool enough to handle debone the chicken and place back into pot.
  • Add in cream of chicken soup and noodles. Simmer for an additional 15 minutes. Or until the noodles are cooked.

Video

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A post shared by Kayla Zenner | family friendly meals from the farm (@thefarmstyle)

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By: Kayla · In: Dinner, Recipes · Tagged: chicken, chicken noodle soup, fall, soup

About Kayla

Hi! I'm Kayla. I'm here to help inspire busy moms to get back in the kitchen and feel beautiful along the way! I'm married to my high school sweetheart and live on a farm with our two busy boys.

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    October 15, 2023 at 3:36 am

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LIVING OURFARM(LIFE)STYLE WHERE WE ​JUGGLE THE CHAOS OF MOTHERHOOD ONE ​KITCHEN ADVENTURE AT A TIME!

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Homemade maple marshmallows are super simple, deli
Homemade maple marshmallows are super simple, delicious, and made better for you with swapping regular sugar for maple syrup. 

Comment MARSHMALLOW for all the details sent to your inbox. 

INGREDIENTS
1 cup cold water
3 tbsp powdered gelatin
1 1/4 cup maple syrup
1/4 tsp salt
1 tsp vanilla extract or seeds from 1 vanilla bean
powdered sugar for dusting

INSTRUCTIONS
You will want to have everything prepped and ready to go ahead of time. Once the marshmallows are ready to pour you need to work fast as everything starts to set up quick. Make sure to have whisk attachment ready for your stand mixer or hand mixer as well.
Line an 8”x8” pan with parchment paper ensuring the paper goes up all sides of the pan. Dust with powdered sugar.
In a large bowl (I use my stand mixer) add 1/2 cup of cold water with gelatin. Mix to combine and let sit to bloom.
In a medium saucepan add 1/2 cup cold water, maple syrup and salt. Mix to combine then place over medium heat until the mixture comes to a boil. DO NOT STIR after this point as that will encourage crystallization.
Allow mixture to boil until it reaches 240F-245F, this takes 15-20 minutes so be patient. Keep an eye on the mixture during this time as it can quickly boil over and cause a mess.
Quickly pout the mixture in the same bowl as the gelatin and begin to whisk.
Once everything starts to come together add in your vanilla extract or vanilla beans.
Continue whisking until mixture has tripled in size, the bowl is cool to the touch, and when the whisk is removed the drizzle holds its shape in the bowl.
Quickly pour mixture into prepared pan. You have about 30 seconds before everything sets up too much.
Allow marshmallows to set up completely (about 4 hours).
Remove marshmallows from the pan and sprinkle with additional powdered sugar. This helps your knife from sticking too much when cutting.
Cut marshmallows into desired size with a sharp knife. Dipping each marshmallow in additional powdered sugar to prevent them all from sticking to each other.
Store in an air tight container for up to 2 weeks.


The easiest homemade english muffins.  

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The easiest homemade english muffins.  

Comment MUFFIN for all the details sent to your inbox. 

INGREDIENTS
3 cups all purpose flour
1 - 1 1/2 cups water warm
2 1/4 tsp yeast
1 tsp salt
2 tbsp sugar
cornmeal

INSTRUCTIONS
In a bowl combine warm water, yeast and sugar. Mix and allow to sit for about 5 minutes. The mixture should start to become foamy. This is how you know your yeast is activated!

Add in flour and salt. Mix until combined adding in an additional 1/2 cup water as needed to get the dough to come together. Cover and let rise for an hour or until mixture has doubled in size.

Pour some cornmeal onto a baking sheet. Set aside.

Once dough has risen pour onto a floured surface. They dough will be sticky. Gently press into a circle and divide into 8-12 segments.

Gently form each of the segments into a ball and place onto the prepared baking sheet (This helps prevent them from sticking). Repeat with each segment. Cover balls and allow to rise for an additional 25-30 minutes.

Preheat oven to 350.

Heat a skillet(or large griddle) to medium heat. Place balls into the skillet and cook for about 5 minutes per side, then place onto a clean baking sheet. Repeat with remaining balls.

Bake in oven for 10-15 minutes and enjoy!

NOTES
While baking the English muffins ins’t always necessary, I find it difficult to cook them entirely on the stove top without burning the exterior. Finishing them off in the oven has helped a ton!


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PECAN PIE SYRUP
1 cup pecans
1 cup brown sugar
1 cup water
1 tsp cinnamon
1 tsp vanilla extract
2 tbsp salted butter

PECAN PIE LATTE
2 shots espresso
1-2 tbsp pecan pie syrup
8 oz milk

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3 tbsp heavy cream
2 tbsp milk
1 tbsp maple syrup
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Add in butter and vanilla extract, stirring to combine.
Use a fine mesh strainer to separate the pecans from the syrup and pour into an air tight container and store int the refrigerator for 2-3 weeks.
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In a small cup combine all the ingredients for the maple cold foam. Whisk together with a frother until mixture has thickened. Set Aside.
FOR ICED LATTE: In a large cup add ice, then pecan pie syrup, milk, and then espresso. Top with maple cold foam and enjoy!
FOR HOT LATTE: Steam milk to desired temperature. Then add pecan pie syrup and espresso to the steamed milk. Top with maple cold foam and enjoy!

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This BBQ Hawaiian Chicken on the Blackstone Griddle is a quick and easy favorite. Juicy chicken, caramelized pineapple, and veggies tossed in sweet barbecue sauce make a meal everyone will love.

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INGREDIENTS

1.5 lb chicken breasts cut into 1” pieces
2 bell peppers cut into 1” pieces
1 red onion cut into 1” pieces
15 oz can pineapple chunks
1/2 cup bbq sauce
salt+ pepper
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Preheat griddle to medium heat.
Season chicken with salt and pepper and place onto half of the griddle. Cook until no longer pink.
Add peppers, onions, and pineapple to the other half of the griddle. Cook until softened.
Pour barbecue sauce over chicken and mix to combine. Remove everything from the griddle.
Enjoy with rice or on a tortilla.

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Comment DINNER for all the recipe details, and don’t forget to pour a glass of Cakebread Cabernet Sauvignon alongside.


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