Creamy Chicken Noodle Soup

Recipe by Serranian
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READY IN: 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 3
    cups water
  • 2
    cups milk
  • 2
    tablespoons butter, softened
  • 2
    tablespoons flour
  • 2
    tablespoons butter or 2 tablespoons oil
  • 1 12
    cups noodles or 1 1/2 cups pasta, of your choice (I use egg noodles)
  • 1 12 - 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
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DIRECTIONS

  • Mix the softened butter and flour together thoroughly and set aside.
  • Dice the chicken breast fairly small and brown in a dutch oven over medium high heat using the 2 tbs of oil or butter.
  • Remove the chicken and set aside.
  • Add the vegetables to the dutch oven and saute for 2-3 minutes.
  • Add the water, milk, and boullion cubes and bring to a rolling boil.
  • When the liquid comes to a boil, add the noodles and simmer over medium heat until the noodles and vegetables are almost tender.
  • Add the chicken back to the pot along with the seasonings.
  • Take a half cup or so of the hot liquid and add it to the flour/butter mixture and mix thoroughly.
  • Add the mixture back to the pot, stirring constantly.
  • Simmer for 5 more minutes or so until the soup is thickened to your liking.
  • Season with salt and pepper to taste and serve with crusty Italian bread.
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