Creamy Chicken Noodle Soup

Submitted by David R. Bailey

"A FRIEND OF MY WIFE GAVE ME THIS RECIPE ABOUT 8 YEARS AGO. DON'T KNOW WHERE SHE GOT IT, BUT IT SURE IS GOOD ON A COLD WINTER NIGHT!!!"

 

• Ready In: 2hrs 10mins
• Ingredients: 11
• Serves: 8-10

ingredients

• 3 lbs boneless chicken breasts
• 3 quarts water
• 2 stalks celery
• 1 small onion, peeled
• 6 peppercorns
• 8 ounces wide egg noodles
• 8 ounces baby carrots
• 2 tablespoons salt
• 8 ounces margarine
• 6 tablespoons flour
• 12 ounces milk

directions

1. PUT CHICKEN IN LARGE POT,COVER W/WATER, ADD CELERY, ONION& PEPPERCORNS.
2. BRING TO BOIL, SKIM FOAM.
3. REDUCE HEAT TO STEADY SIMMER, COVER& SIMMER 1 1/2 HOUR.
4. ADD WATER IF NEEDED.
5. REMOVE CHICKEN& CUT INTO BITE SIZE PIECES.
6. BRING STOCK TO BOIL, ADD NOODLES, CARROTS& SALT.
7. BOIL 10 MINUTES.
8. PREPARE CREAM SUCE IN SMALL SAUCE PAN- MELT OLEO, WHISK IN FLOUR, SLOWLY ADD MILK, STIRRING& COOKING TILL THICKENS.
9. ADD HOT CREAM SAUCE TO SOUP, WHISKING CONSTANTLY TILL WELL BLENDED.
10. ADD CHICKEN AND SERVE.

Reviews

[swissms]

Very easy and good. I used 48 ounces of low-sodium chicken broth for some of the water. I only used 1 teaspoon salt. I used butter in place of the margarine. I added 1 bay leaf and freshly cracked black pepper. Thank you for the recipe.