I remember as a child always having homemade chicken noodles at Thanksgiving and Christmas dinner, but I didn’t realize it was a “family tradition” until Dad had mentioned it on Christmas a few years ago. I guess, as a kid, you sort of just take things for granted and don’t really think much about them. They are things that are always there. He said it was “his family tradition”…but I think my mom’s family would have something to say about that! I remember my Aunt Marilyn making noodles from scratch. If I close my eyes I can still see the dough rolled out on her kitchen table, where she would cut them into long strips. And, traditionally, they were thick as paste and stuck with you all day long! Just how I love them, too. So, when I asked Dad for “his family recipe” I thought I would be getting the labor intensive version of noodles from scratch. Instead I got the Semi-Homemade version, which he said is a lot easier and nobody knows the difference anyway. Maybe that is his family tradition…semi-homemade. Either way, I agree, it is good!
Semi-Homemade Chicken Noodles (minus the chicken)
- 18-24 oz. bag of frozen noodles (I like Reames Egg Noodles)
- 2 cans of cream of chicken soup
- 1 can cream of celery soup
- 2 cans of chicken broth
- 4-5 cubes of chicken boillion
- approx. 1/4 cup of flour (to thicken)
In a large cooking pot mix all ingredients together (except flour & noodles) and bring to a boil. Add noodles and simmer for 30 minutes to 2 hour. The longer it’s left on the stove, the thicker it will get. Just before serving, mix up a rue and add to pot. (To make a rue, take about 1/2 cup of stock from pot, whisk in 1-2 tablespoons of flour. Mix until smooth, then whisk into cooking pot.) Start with less flour and gradually add more to the thickness you like. This is a good, hearty soup.