Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

grandma's extra-special chicken soup

dardulewski avatar
Recipe by
Darlene Dulewski
@dardulewski
Deer Lodge, MT

THIS IS NOT YOUR ORDINARY CHICKEN SOUP -- It's creamy, tomatoey and chickeny. My grandmother used to make this soup when I was younger and I always loved it! Unfortunately, my grandmother passed on before I got her recipe. Although I knew the ingredients, I just didn't know the exact proportions. After about 15 years of attempting to get the proportions right, I finally got the soup to taste just like my grandmother used to make it. So... here it is. I hope you enjoy it as much as I and my family do.

yield serving(s)
prep time 1 Hr
cook time 3 Hr
method Stove Top

Ingredients For grandma's extra-special chicken soup

  • 1
    whole chicken
  • 2-3
    chicken breasts
  • 1 bunch
    carrots, thinly sliced, or 2-3 cans sliced carrots (14.5 oz. size cans)
  • 1/2 bunch
    celery hearts, thinly sliced, optional
  • 3 can
    tomato paste (6 oz. each)
  • 3 can
    cream of mushroom soup (10.5 oz. each)
  • 2 tsp
    ground allspice
  • 2 Tbsp
    vinegar
  • 3 c
    half and half
  • 32 oz
    low-sodium chicken broth
  • 1 pkg
    egg noodles

How To Make grandma's extra-special chicken soup

  • 1
    Cook egg noodles and put in refrigerator to cool.
  • 2
    Cut up RAW vegetables into small pieces.
  • 3
    Clean chicken and put in a very large pot with lid (at least 20 quarts) along with RAW vegetables only. Add water to pot until chicken is covered with at least 2 inches of water. Bring to boil, cover and then simmer for 1 hour, skimming occasionally. Remove chicken and set aside to cool. When cooled, tear chicken apart into bite-size pieces.
  • 4
    In a separate large pot (at least 5 quarts), combine cream of mushroom soup, tomato paste, chicken broth, ground allspice, vinegar and half & half, mixing thoroughly with a wire whisk. Bring to a light boil, stirring frequently until completely hot.
  • 5
    Add mixture to the very large HOT pot of soup broth (if the mixture and broth are not both hot, the half & half will curdle). Add torn up chicken pieces and any CANNED vegetables, and bring to a boil. Lower heat, cover and simmer for 1 hour, skimming occasionally. Serve with noodles. NOTE: DO NOT add noodles to the pot of soup as they will absorb the liquid.
  • 6
    Once cooled, the soup can be put into containers and frozen for future use. This recipe makes a lot of soup -- I usually freeze two containers full after we have eaten our fill.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT