Tonights dinner: Creamy Chicken Noodle Soup!
I asked my Sis-in-Law quite awhile back for her delicious chicken noodle soup recipe. This is the recipe she has posted on her foodie blog. I'd have to check my printed copy and see if it's the same she e-mailed me originally :)
My guess is there no 'wrong way', really, to make good ol' chicken noodle soup.
So, here is my take on it based off of her recipe. Maybe I will be able to 'taste' this yummy soup a little better when my cold subsides even more.
(If there is any left by then :)
Linking to the fabulous Tatertots and Jello & Craftberry Bush & Craft-O-Manic & Carole's Chatter
The delicious scoop:
Creamy Chicken Noodle Soup
1/3 cup butter + 1 Tbl
1/8 cup olive oil
1 cup chopped carrots or whole mini carrots
1 cup chopped celery
1 Tbl onion powder
1 Tbl garlic powder
1 12 oz. box Pacific organic cream of chicken
1 32 oz. box organic chicken broth (reserve 1 cup of broth)
3 Tbl cornstarch
1 tsp fresh minced parsley (or) 1 tsp dried parsley
3/4 cup 1/2 and 1/2
1/2 lb of egg noodles (whole wheat or blend)
chicken breast from a rotisserie chicken, chopped
In a small stock pot cook noodles according to package directions.
To large stock pot add butter & olive oil ; heat on medium to melt. Add carrots, celery, onion powder & garlic powder. Stir to coat. Cover & reduce heat to low (#3) and cook for about 10 minutes. Stirring occasionally.
Reserve 1 cup of chicken broth in separate bowl and whisk in 3 Tbl of cornstarch. Add rest of chicken stock to large stock pot of vegetables as well as box of cream of chicken soup. Bring to a boil. When just to a boil stir again the cornstarch/stock mixture and add to vegetables and stock. Stir and remove from heat. Stir in 1/2 and 1/2.
Drain noodles and add 1 Tbl of butter to noodles. Stir.
Add noodles, chopped chicken and parsley to rest of the soup. Stir and place back on low/simmer heat.
Cover and Simmer for 30 minutes. Makes approx. 2 3/4 quarts. Enjoy :)
Please use this recipe for personal use only. thanks!