{soups-salads-and-salad-dressings} Cream of Chicken Noodle Soup Recipe

 

Cream of Chicken Noodle Soup Recipe

We were at a restaurant, and my husband exclaimed, "You can make better soup than this!" A challenge! We began discussing what we'd add and take out, and soon came up with this comforting soup.

TOTAL TIME: Prep: 30 min. 

Cook: 50 min. 

MAKES: 8 servings

Ingredients

2 medium onions

2 celery ribs

4 cups water

3 boneless skinless chicken breast halves (6 ounces each)

1-1/2 teaspoons salt

1/4 teaspoon pepper

2 tablespoons butter

1 can (14-1/2 ounces) chicken broth

1 large carrot, chopped

1 medium potato, peeled and chopped

2 teaspoons chicken bouillon granules

1-1/2 teaspoons dried basil

2 cups uncooked wide egg noodles

1-3/4 cups milk, divided

1/3 cup all-purpose flour

Directions

Chop one onion and one celery rib; set aside. Cut remaining onion and celery into chunks; place in a Dutch oven. Add the water, chicken, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until a meat thermometer reads 170°. Remove chicken and strain broth; set both aside.

In the same pan, saute chopped onion and celery in butter until tender. Add the canned broth, carrot, potato, bouillon, basil and reserved broth. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until vegetables are tender.

Add noodles. Return to a boil; cook for 6-8 minutes or until noodles are tender. Cut chicken into chunks; add to soup. Stir in 1-1/4 cups milk; heat through.

Combine flour and remaining milk until smooth; add to soup, stirring constantly. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 8 servings.

Nutritional Facts

1 cup equals 207 calories, 6 g fat (3 g saturated fat), 50 mg cholesterol, 958 mg sodium, 22 g carbohydrate, 2 g fiber, 15 g protein.

Originally published as Cream of Chicken Noodle Soup in Country February/March 2009, p51

             Beth Layman  :)


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Posted by: Beth Layman <blayman38@gmail.com>

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