Project Description

When anyone in my family is sick the first request is for homemade chicken noodle soup.  If you are avoiding carbs, this won’t be a recipe for you.  While my family does not eat a lot of carbs when someone is sick, this recipe comes out.  I used to make the noodles from scratch, hang them to dry and think that was the only way it could be done.  As life progressed and got busier,  I realized I don’t always have a lot of free time.  Now, I rarely make them from scratch and I just buy the fettuccine noodles that are in the refrigerated section at the grocery store (I highly recommend that you DO NOT use regular boxed pasta – the texture of the soup will not be quite right).

This recipe is quick, simple and feeds a lot.  Growing up my grandma always made homemade chicken noodles (yes totally from scratch) then she would whip up a big batch of mashed potatoes.  We would put mashed potato’s in the bowl followed by chicken noodle soup over the top.  If you have never tried it, you are missing out on something amazing.  It is so delicious and comforting in a strange way.

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Chicken Noodle Soup Over Mash (My Grandma’s Way)

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Ingredients

Scale

Chicken Soup

  • 1– 9 ounce container of fresh buitoni (or similar) fettuccine pasta
  • 1 1/2 cups shredded chicken
  • 4–5 cups chicken broth
  • 1 tablespoon of cornstarch
  • 1/3 cup water
  • 1 teaspoon tumeric
  • 1 teaspoon garlic powder
  • Salt and pepper

Mashed Potatoes

  • 1–5 pound bag of potatoes
  • 1/2 cup butter
  • 1/4–1/2 cup milk

Instructions

To make Mash

  1. In a large pot, fill with water and 1 teaspoon of salt. Bring to a boil. Peel and dice potatoes and add to water.
  2. Boil potatoes for 15-20 minutes until you can easily stick a fork through them.
  3. Drain potatoes, pour back into the pot, add butter, milk, salt and pepper
  4. Beat with a hand mixer until creamy and smooth, you want these to be a little thicker.

For chicken soup

  1. Place the chicken broth, garlic powder, tumeric and bring to a boil
  2. Mix cold water and cornstarch together whisk until lumps are gone
  3. Add to the broth and whisk in until mixed in well
  4. Boil for 10 minutes until broth has thickened. If does not go thick add additional cornstarch & water mixture
  5. Add noodles to the pot and cook on medium heat for 7-10 minutes until noodles are soft and tender. Please Note: The noodles will absorb some of the liquid. This is not a broth heavy soup, more noodles than broth. If it gets too dry, add more chicken broth.
  6. Serve over mashed potatoes.

Notes

  • I buy a rotisserie chicken when I am in a pinch for time, this adds great flavor and works great for the soup.

Nutrition

  • Serving Size: 8