I was nervous about this soup. Truth be told, I’m not a very good soup maker. I can make a really good wild rice soup, but that’s only thanks to years of my mother coaching me. Oh, and the Tomato Bisque Soup. That’s amazing, too.

But every time I’ve tried to master chicken noodle like Campbell’s it turns out flat.

This soup? Wow. I mean, wow. While it was cooking, it smelled good enough, but it wasn’t wowing me. It smelled garlicy and brothy just as soup should, but it wasn’t really getting me excited.

I figured I’d relax until it was time to serve it. There were still a few ingredients missing to the final product.

So I waited, impatiently, all day.

My husband was flying home from Philadelphia and I really wanted him to have a nice meal to come home to, and I was afraid I’d have to order a pizza.

But order I will not! This was amazing.

Otherwise I probably wouldn’t be sharing it.

Anyhow, make this. Please.

And use that homemade ricotta gnocchi I raved about earlier this week.

Here’s how to make it!

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