My mom makes the best chicken noodle soup. Whenever she comes to visit she makes a huge pot of it and then we store it in jars in the freezer to pull out on sick days or I-don't-feel-like-cooking days. What's cool about the recipe is that it was a mistake! Probably one of the best mistakes ever too. I finally got up the courage to make it the other night. Do you ever hesitate to make someone else's recipe? I am always afraid that I won't make it as well and that would really upset me... so it always takes some convincing for me to make another person's recipe. Weird, I know. So here is my meatless adaptation of Mom's adaptation of Lion House Classic's Hearty Chicken Noodle Soup.
2 tsp. chicken soup base or 2 bouillon cubes
4 cups chicken stock, or water, or broth (I used stock for more flavor)
2 cups chopped carrots
1 1/2 cups chopped celery
1 bag of frozen peas (16 oz)
1 Family Size Cream of Chicken Soup
1/4+ cup evaporated milk
4 cups cooked rotini pasta
Heat the chicken base and stock/water/broth together. Add your carrots and celery (NOT the peas- yet) and cook until the veggies are tender. I cooked my noodles and then my peas while the veggies were cooking. Add cream of chicken soup and let that simmer for a few minutes. Then add the noodles and peas and evaporated milk (start with 1/4 cup and then keep adding until it's the thickness you want) and let that heat through. That's IT!
Next time I may not use the whole bag of peas... it was a little pea-heavy. But we practically inhaled it! Love this soup!