Nanny’s Chicken Noodle Soup

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Hi there! I hope you’re all enjoying your summer, despite this week’s super hot temperatures. Between job applications, work, and planning my own wedding, I’ve been keeping busy. I know most people don’t really crave soup during the summer, but I’ve been craving this traditional Williamson family dish ever since finding a recipe similar to it on Pinterest.

My mom’s mom, Nanny (Mabel), was, hands down, the best cook I’ve ever known. No one ever passed through the doors of her home without being offered something to eat, and everything she made was amazing. I remember staying over at the house during the summer, helping my Nan in the kitchen while my sister would be watching TV with our Pop (Ralph) in the living room. In the afternoons, we’d have toasted PB&J’s on Pennsylvania Dutch potato bread, and with whatever we would have for dinner, there was applesauce on the table. Always applesauce. Even though my grandmother was legally blind, she could still whip up delicious meals. This lead to more of a “to taste” and “to feel/texture” method of cooking, which is why I don’t think we’ll ever be able to make her chocolate peanut butter fudge topping correctly: she never wrote it down, so we don’t know the proportions.

After pinning a recipe for chicken noodle soup, one of my older cousins commented that it sounded like the one Nan would make. This is one of those “puts the meat on your bones” recipes, and I strayed from the Pinterest recipe a little bit to make it more authentic to the taste I remember. Enjoy!

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Yes, I *did* realize after I put the soups in the pot that I had forgotten to get a group shot of the ingredients.

Nanny’s Chicken Noodle Soup

1 26 oz. can of condensed cream of chicken soup (or whatever adds up to about 26oz.)
1 10.75 oz. can of condensed cream of mushroom soup (I accidentally threw that can out before I took this…)
3 14.5 oz. cans of chicken broth (or one BIG can)
2 cups diced, cooked chicken meat
2 tsp. onion powder
1 tsp. seasoning salt (I left this out to cut down on sodium)
1/2 tsp. garlic powder
2 9 oz. bags of Reames egg noodles*

(My mom reminded me that it has to be Reames egg noodles, since that’s the kind that Nanny always used.)

In a large pot, mix the cream of chicken soup, cream of mushroom soup, chicken broth, and chicken meat. Season with onion powder, seasoning salt, and garlic powder. Since Nan never really measured the seasonings, I didn’t either. I used the “about right” measurement. Bring to a boil, and stir in the noodles. Reduce heat to low, and simmer for 20 to 30 minutes.

 What are your family’s favorite recipes?