Saturday, January 29, 2011

Creamy Chicken Noodle Soup


Winter weather is upon us, and I made this hearty soup to help usher it in.  My husband didn't care for the egg noodles in it, so next time I'll use a different type of noodle.  I thought it was tasty, and the leftovers were even better.

I froze some of the soup base (sans the pasta and milk).  I'm looking forward to enjoying it again!

From So Tasty, So Yummy

INGREDIENTS
3 tablespoons butter
1 pound chicken, cut into bite sized pieces
1 small onion, diced
3 large carrots, peeled and diced
½ teaspoon parsley
½ teaspoon thyme
¼ cup flour
7 cups chicken stock
½ teaspoon salt
½ teaspoon pepper
2 cups egg noodles
1 cup milk

DIRECTIONS
Melt butter in soup pot over medium heat. Sauté onions and chicken, until the onions are translucent. Add carrots, parsley and thyme, sauté for a few minutes until the carrots begin to soften. Stir in the flour until it is incorporated, about 2 minutes.

Add broth, salt and pepper, stir and bring to a boil. Add noodles and boil for 10 to 15 minutes more, stir in milk during the last 5 minutes of cooking.
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