Chicken Noodle Soup

I've not been feeling that great over the last little while, and I've been wanting to make soup for a while also. And then a couple of different Chicken Noodle soup things crossed my feeds. It seems that these things got into me enough that I decided to try my hand at making my own. Purely from the memory of those recipes without looking them back up. What could possibly go wrong...

^{The finished product...}

Ingredients

^{I know that I missed a couple of things from here. Specifically Butter}

1 Chicken Breast
2 small Onions, finely diced
4 Celery sticks, finely diced
25 grams Butter
1.5 Liters Chicken Stock
1 can Condensed Cream of Chicken Soup
2 Rashers Bacon
1 packet Hokkien Noodles

Method

• Bring a pot of water to boil.
• Chop the Chicken Breast into pieces and add to the boiling water.

^{About 10 even sized pieces. Only chopped up before poaching to speed the cooking process along}

• Cook the chicken until it's done. 5-10 minutes.
• Remove the chicken and measure out 1.5L water. Use the chicken water to make stock from by adding stock powder.
• Cook the Bacon until crispy before setting aside on some paper towel to absorb any fat.

^{I think it was a little too crispy, but it does need to be quite crisp to crumble}

• In a large pot, melt the Butter over low-medium heat
• Add the Onion and Celery and stir regularly until quite soft.

^{I really needed the onion to be finer diced, or maybe sliced thinly instead. The celery was good, but possibly too much of it}

• Add the Stock and Cream of Chicken Soup to the pot and stir well until smooth.
• Increase the heat to bring to a boil, and then reduce heat to simmer for 15-20 minutes.

• Prepare the Hokkien Noodles as instructed on the packet before adding into the simmering soup.
• Shred the poached chicken pieces and add to the soup.

^{I cheated and just chopped it with the knife, discovering that it was slightly overdone}

^{Everything in the pot finally and just having a final stir and heat through for the cooled off chicken and noodles}

• Crumble the crispy bacon.
• Serve in a bowl with the crumb scattered on top and some bread to dip in.

^{It was as delicious as it looks, which is to say not perfect but quite tasty}

Thoughts

• This needs less celery, as noted in one of the image comments. I had 4 sticks left and wanted them used though, so in they went. It wasn't a bad thing, just balance would have been better with half as much. It may also have been better for it to be sliced instead of diced.
• The onion might have been better in either smaller dice, or fine slices (chop in half and then slice very finely). It may have also benefited from a longer time cooking them before adding the liquid.
• I like my noodle soups to have lots of noodles, but others may wish for half as much in this volume of liquid
• For crispy bacon, don't add it to the serving until actually ready to eat. I didn't do this for the leftovers, so it softened (as expected really).
• The chicken could just as easily have been chopped into bite sized pieces and added to the soup as it cooked.
• The final soup has a bit more surface oil than I'd like, which I presume comes from the butter at the start. Less or none could have been useful.

Even with all these notes, this has been quite delicious and I'm likely to make it again, with modifications as noted. I'll probably also add in some mushrooms.

Previous Recipes

Tuna Pasta Bake
Chicken Sliders
Lamb, Brocolli and Capsicum Stirfry
Beef and Brocolli Stirfry
Gary's Lamb and Tomato Curry
Moroccan Tagine
Chicken Paella
Sausage Rolls
Creamy Bacon Fettucine
Simple Chicken Curry

^{Upgoats made by the talented @ryivhnn}