I think I’ve made about every “chicken and noodle” and “chicken and dumpling” recipe known to man.  I’ve done everything from make my own broth in an 8 hour commitment to perfection, to pouring the glop that comes out of a can.  No matter which way you slice the chicken, nothing beats homemade.  As well, the “chicken noodle soup” claims for aiding the immune system during illness only worked with homemade versions.  I’m just going to assume that if you add a preservative, you’ve broken the chain of love.

I made this recipe for the first time tonight, and if you are looking for a classic soup consistency, this recipe cannot be beat.  It was simply amazing.  I used thighs, a canned organic broth, and I like my carrots sliced thin, but kept round.  It’s prettier?  Also, I never buy my mushrooms pre-sliced.  Mushrooms turn to yuck far too quickly to be sliced earlier than needed.

This recipe is from Bon Appetit, 1998:

http://www.epicurious.com/recipes/food/views/Old-Fashioned-Chicken-Noodle-Soup-5748