Creamy Chicken Noodle Soup
Saute in large soup pan:
2 T. butter
1 large onion, chopped (sweat the onions before adding anything else)
1 T fresh minced garlic (or add 1 t garlic powder to soup stock later)
1 c. chopped carrots (about 2 carrots)
1 c. chopped celery (about 2 stalks)
Add to veggies:
6 c. chicken stock
3 c. cooked chopped chicken
One or more teaspoons (combined) of any or all the following herbs:
One or more teaspoons (combined) of any or all the following herbs:
- thyme
- marjoram
- rosemary
- sage
- basil
Simmer together for 30 minutes
In a separate sauce pan, make white sauce and add to soup:
Melt 2 T Butter, whisk in 1/4 c. flour, 1/2 tsp. pepper, 1 tsp. salt
Slowly add 2 c. milk + 1 c. half and half, stirring constantly.
Boil gently for 1-2 minutes until mixture thickens.
Add to soup - Heat through
Just before serving, add 12 oz wide egg noodles - prepared according to package directions
If you add these too early, you wind up with chicken noodle casserole!
GF Option: If you want this to be gluten free, sub 2 T corn starch for flour and use rice pasta instead of noodles.
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