I made this soup the other day – it’s one of our family’s favorites – and, like every time I make it, it hit me that I really should share it on the blog! This time, I’m finally getting around to it!
First, a little story about the name: when I was young, my mom and sister and I read a book that talked about a family making “Sunday Chicken Soup.” No recipe was shared in the back of the book or anything, but my mom figured out a rough recipe based on the ingredients mentioned in the book. The soup was delicious (much thanks to my mom, who’s a fabulous cook, I’m sure!) and became a family favorite. We’ve always called the soup “Sunday Chicken Soup” (and sometimes “Chicken Sunday Soup”) ever since!
I think you’ll find that this soup, which is a wonderful take on a chicken noodle soup, will become a favorite in your family as well! It’s comforting and flavorful, with a heartiness from the chicken and a creaminess in the broth thanks to creamed corn and evaporated milk. Served with a side salad and crusty French bread, you’ll have the perfect meal for wintertime (or any time you’re craving something cozy)!
Let me know if you end up trying it – tag me @hannahbeeolson on Instagram! I’d love to hear what you think!
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Sunday Chicken Soup
- 1-2 carrots, diced
- 1-2 stalks of celery, diced
- 1 onion, diced
- 1 cup cooked chicken, chopped (I love buying pre-picked rotisserie chicken for this and then chopping it up a bit)
- 1 can creamed corn (even if you don’t like creamed corn, it adds a lot to the soup! But you can substitute regular canned corn here too)
- 2 cans chicken broth
- 1 can of water (just refill one of your empty cans)
- 4 handfuls of fine egg noodles (sometimes these are called “kluski” noodles at the grocery store)
- 1 can evaporated milk
- 1 tsp. Italian seasoning
- 1 Tablespoon parsley (dried is great!)
In a large soup pot, heat a couple tablespoons of olive oil until hot. Saute the carrots, onion, and celery in the olive oil for a few minutes. Add the chicken broth; simmer for about 10 minutes, or until carrots become a little softer. Add cooked chicken, creamed corn, and water, and continue to heat. Then add the egg noodles. Cook until noodles are tender, about 10-15 minutes or according to package. Add Italian seasoning and dried parsley. At the end, add the can of evaporated milk and give it a stir. Serve hot, with a side of French bread and a salad! Enjoy!
*Leftover soup may become thicker as the noodles soak up the broth. If you want, you can add a bit of chicken broth when reheating it!
Again, feel free to tag me on Instagram and let me know if you end up trying this soup! I hope it adds some coziness to your day!
PS — If you’d like to see peeks into our daily life (homemaking, homeschooling, life with littles, and oftentimes what I’m making for dinner) make sure you’re following me on Instagram! I’d love to get to know you! 🙂