Chicken Noodle Soup


8 chicken thighs (bone in with skin)
1 package egg or no yolk noodles
2 cans cream of chicken soup
1 can cream of celery soup
1 teaspoon Greek seasoning salt
Creole seasoning – a few shakes (how’s that for specific measurements?)
Salt and pepper to taste


Wash chicken and place in a large pot

Cover chicken with plenty of water, add a heavy 5 finger pinch or 2 of salt, put in some black pepper and bring to a boil

Once it comes to a rolling boil, turn down fire a little and maintain a steady boil for 45 minutes

In a separate pot cook noodles according to instructions on the package… strain them into a colander once they reach al dente stage and set aside

When chicken thighs are done, kill the fire, remove from pot with tongs, and allow them to cool enough that it doesn’t burn your little hands when you touch them

Using a strainer, pour chicken broth into a separate vessel and reserve for later

Once chicken is cool enough, shred it with your hands making sure to discard all bones, skin, and fat

Pour the strained broth back into the pot, add all cans of soup, plus Greek and Creole seasoning, and bring to a rolling boil

Add shredded chicken to the pot and bring it to a heavy simmer

Add the amount of noodles you want and take it down to a low simmer

Taste and add salt, pepper, or any of the other seasonings you would like

Let it continue to simmer with the lid off for 20 to 30 minutes… stirring very frequently

Serve it up and drink in all the praise you will surely get from your loved ones!

*(Note) If you would like to make it creamier or thicker, dissolve 2 tablespoons of cornstarch into 1/4 cup of water. Bring soup back to a boil and drizzle cornstarch mixture into pot a little at a time until it reaches your desired thickness. Don’t just dump all of it in there at once. That may ruin it and you’ll blame me. I don’t need that kind of stress in my life right now!