Creamy Chicken Noodle Soup |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I wasn't feeling too well today and needed something simple, hearty and warm to perk me up and this is what I came up with! It's nice and creamy - a nice change from regular chicken noodle soup Ingredients:
3 cups water |
2 cups milk |
2 tablespoons butter, softened |
2 tablespoons flour |
1 large chicken breast |
2 tablespoons butter or 2 tablespoons oil |
1 1/2 cups noodles or 1 1/2 cups pasta, of your choice (i use egg noodles) |
1 1/2-2 cups diced vegetables (carrots, green beans, potatoes, rutabaga, onion, garlic, etc.) |
2 teaspoons seasoning, of your choice (i like a mixture of parsley, basil, sage, and rosemary) |
2 -4 bouillon cubes (to taste) |
salt and pepper |
Directions:
1. Mix the softened butter and flour together thoroughly and set aside.
2. Dice the chicken breast fairly small and brown in a dutch oven over medium high heat using the 2 tbs of oil or butter.
3. Remove the chicken and set aside.
4. Add the vegetables to the dutch oven and saute for 2-3 minutes.
5. Add the water, milk, and boullion cubes and bring to a rolling boil.
6. When the liquid comes to a boil, add the noodles and simmer over medium heat until the noodles and vegetables are almost tender.
7. Add the chicken back to the pot along with the seasonings.
8. Take a half cup or so of the hot liquid and add it to the flour/butter mixture and mix thoroughly.
9. Add the mixture back to the pot, stirring constantly.
10. Simmer for 5 more minutes or so until the soup is thickened to your liking.
11. Season with salt and pepper to taste and serve with crusty Italian bread.
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