Sunday, October 6, 2013

Creamy Chicken Noodle Soup

Depending on where you are living, the winds and temperatures have changed, reminding us that indeed "Winter Is Coming". Just like 'Game of Thrones' promises.  Don't wait to scurry for food and shelter.  Be prepared with this easy, homemade, twenty-minute bowl of goodness:  Creamy Chicken Noodle Soup.

Secret here is buying a roasted chicken on your way home rather than spending an hour to make it yourself.  Time is money as the saying goes, and this $5-7 is well worth the time you save.  Pitch in a french baguette with butter for soaking up the flavors.
Total Cost: Approx $10, and easily serves 3-4 people.

(Adapted with some change from Cooking Light's 'Super Easy Recipe Shortcuts' magazine)

5 quart sauce pan
Knife for chopping a few ingredients
Wooden spoon
Measuring spoons & cups

1 stalk celery, diced
1 medium onion, diced
1 medium carrot, diced
2 Tablespoons olive oil
1 Tablespoon butter

4-5 cups of chicken broth (I use bouillon to save room in my cabinets, and simply follow the instructions to make broth)
1 cup water
2 cups of roasted chicken, chopped and shredded

2 Tablespoons of flour
1/3 cup half-and-half or milk

Kosher salt

2 cups of egg noodles, uncooked

1. Wash your hands and cleaning space.
2. Prep your veggies.

3. Prepare your broth if you are using bouillon.

4. Prepare your thickener mixing flour with half-and-half and 1/4 cup of broth

5. Heat the olive oil and butter over MEDIUM-HIGH heat.

6. Saute the celery, onion, carrots until softened, approximately 8 minutes.

7. Add broth, water, and chicken to vegetables, and bring to a boil.

8. Add uncooked egg noodles and boil x 7 minutes or until tender.

9. Add flour mixture and cook until thickens, stirring constantly.

10. Adjust with salt and pepper to taste.

Prep some toast and butter or fill a bread bowl just like Panera's...just better!

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