My original goal of making this chicken noodle soup was to try out my homemade chicken stock that I had cooked previously and frozen in one large plastic bowl. Big mistake. I only needed a portion of the frozen stock so I had the most brilliant idea of trying to chip away chunks of stock only to realize that my spoon went through the side of the bowl.
I just threw it back into the freezer and used canned stock. That’s the precursor to how my normal chicken noodle soup turned into manly chicken noodle soup. It’s not just the fact that I used canned stock, its how thick and hearty the soup turned out. One bowl was hard to finish and that’s not an understatement. Oh yeah and it’s spicy.
I chopped up 3 jalapeno peppers, 1 medium onion, 4 sprigs of thyme, 3 large carrots (into match sticks) and tossed them into a soup pot with 4 tablespoons of hot olive oil. I let those saute for 5 minutes and then added 3 diced cloves of garlic. I sauteed for another couple of minutes until the veggies were tender but careful not to burn the garlic. Then I added 5 cups of chicken stock….. I was supposed to add 8 cups but you see I ran out of the canned stuff. So what did I do? I added a can of cream of celery and a corresponding can of water. “That should add more flavor”, I thought.
Then I tasted it. It needed something to increase the depth of flavor. Hmmm. I scanned the pantry for something to accomplish this and voila! A can of condensed cream of chicken. So I added it along with a can of milk. Then I threw in a pack of frozen spinach for color and nutritional value. I honestly had no idea how this would turn out but the initial taste tests were promising. I then stirred in about 2 cups of pre cooked shredded chicken and added 8 ounces of dried egg noodles to the pot, cooking until the noodles were tender. About 10-12 minutes.
The resulting chicken noodle soup was so creamy, thick, and filling, I just had to call it “manly”. Enjoy!