Cream of Chicken Noodle Soup |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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We were at a restaurant, and my husband exclaimed, âYou can make better soup than this!â A challenge! We began discussing what weâd add and take out, and soon came up with this comforting soup. 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 king arthur unbleached all-purpose flour |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
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