Thursday, October 20, 2011

Creamy Chicken Noodle Soup

When the weather starts getting colder, we crave soup. There's something so comforting about making soup from scratch. And it's so easy. Do your family a favor and make this soup. It's nothing like anything you will get in a can! This soup has a rich flavor and is very hearty. I hope you enjoy this as much as we did!

Creamy Chicken Noodle Soup

1 tbsp olive oil
1 cup celery, finely chopped
1/4 cup carrots, finely chopped
1/4 cup onion, finely chopped
2 chicken breasts, cooked & shredded
8 ounces fusilli noodles, cooked "al dente" & drained
7 cups chicken broth
1/2 tsp dried marjoram
1/2 tsp garlic powder
1/2 tsp ground black pepper
1 bay leaf
1 tbsp dried parsley
5 tbsp butter
5 tbsp flour
2 cups milk

In a large stock pot, saute the celery, carrots, and onions in olive oil for about 2 minutes.

Add chicken, chicken broth, marjoram, garlic powder, black pepper, bay leaf, and parsley. Simmer for 30 minutes. Remove the bay leaf.

In a separate saucepan, melt the butter over medium-low heat. Whisk in the flour, stirring constantly until thick, about 1 minute.

Slowly stir in the milk, whisking constantly to avoid lumps. Continue stirring over medium-low heat until thick, about 4 minutes.

Stir the milk mixture into the stockpot, add the noodles, and cook soup until heated through. Hmm, hmm good!

Makes about 4-6 servings

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