Saturday, December 12, 2009

Chicken Noodle Soup

Homemade chicken noodle soup with curly egg noodles by Lacey Johnston. This recipe is just as good with or without the chicken, I do recommend using both dark and white meat for extra flavor.
Serves 4 - 6.
  • 2 quarts Chicken Stock
  • 1 quart Water
  • 2 tbsp All-Purpose Flour
  • 1 White Onion, finely diced
  • 3 Stocks Celery, sliced
  • 3 lg. Carrots, sliced 1/4" thick
  • 1 Bay Leaf
  • 1/2 cup Frozen Peas
  • 3/4 bag Curly Egg Noodles
  • 2 tbsp Unsalted Butter
  • 1 tsp Fresh Ground Black Pepper
  • 1 tsp Kosher Salt
  • 4 - 5 cloves Garlic, chopped
  • 1 cup Cooked Chicken, shredded
  1. In a large dutch oven, saute onion in butter till soft over high heat.
  2. Add garlic, cook additional 1 minutes.
  3. Add flour, stir till pan is dry.
  4. Add chicken stock, water, celery, carrots, bay leaf, salt and pepper; bring to a boil.
  5. Add noodles and chicken, cook noodles according to package directions (about 9 minutes).
  6. When 4 minutes of cooking time remains, add peas.

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