This mouth-watering homemade soup takes you right back to Grandma’s house.The smell of the cuisine alone makes the tummy grumble with anticipation.
I made this for my family and I couldn’t believe my eyes when each one of their bowls were empty. Even my finicky eater who claims she is a vegetarian ate every bite.
The soup is thick, almost the consistency of a chowder so it’s very filling. I roast the chicken for about three hours to make sure the meat falls off the bone. While the meat is cooking, caramelize the onion with butter in a deep pan, then add chicken stock, raw garlic, salt, pepper, celery and carrots and simmer.
When the chicken is fully cooked, bring mixture to a boil while you pull the chicken off the bone. Add cream of mushroom soup stirring occasionally to prevent scalding on the bottom of the pan.
After adding the chicken, place extra wide egg noodles directly into the mixture. Mix together the dumplings and put two-inch balls of dough into the boiling soup. Turn burner down to low medium, cover, and let simmer for about thirty minutes.
I guarantee the smell of this dish while it’s cooking will have your family begging you hurry up so they can eat. Once they’ve had dinner they will look forward to the next time you prepare such a feast.