Hearty Chicken Noodle Soup

I LOVE soup any time but it’s beginning to get cold here and that makes me want soup more than ever! I thought I’d come up with a good chicken noodle soup. (My husband doesn’t like to have JUST chicken and noodles so I threw in some veggies.) I love the way it turned out and my hubby gave it a big thumbs up! 🙂

I chopped up the veggies and set them aside.

I chopped up the veggies and set them aside.

Cutting up the chicken breast. Sorry the pic is blurry...But, that's what I get for trying to do it myself...with my left hand...

Cutting up the chicken breast. Sorry the pic is blurry…But, that’s what I get for trying to do it myself…with my left hand…

Sauteing the veggies til they're tender.

Sauteing the veggies til they’re almost tender.

In the meantime, I'm cooking the noodles.

In the meantime, I’m cooking the noodles.

Now, I've added the cut up chicken to the pot with the veggies.

Now, I’ve added the cut up chicken to the pot with the veggies.

When the chicken is no longer pink, I take the flour together with some of the chicken broth and shake it in a glass that has a top. You can also just whisk it together in a cup. Then, pour it into the pot...

When the chicken is no longer pink, I take the flour and 1/2 cup of the chicken broth and shake it in a glass that has a top. You can also just whisk it together in a cup. Then, pour it into the pot…

...and add the cooked noodles.

…and add the cooked noodles.

The finished product is really yummy!!! (Great with a tossed salad too!)

The finished product is really yummy!!! (Great with a tossed salad too!)

Hearty Chicken Noodle Soup

3 Tbls Butter

3 Tbls Oil

1 Cup Carrots, sliced

1 Cup Celery, sliced

1 Cup Onion, chopped

1 1/2 lbs Boneless Chicken Breast, cut into small pieces

1/2 Pkg. No Yolks* Extra Wide Noodles

1 tsp Minced Garlic

1/2 tsp Salt (or to taste)

1/4 tsp Dried Basil

1/4 tsp Poultry Seasoning

32oz Container Chicken Broth

1/4 Cup All-Purpose Flour

2 Cups Water

1. Put the first 5 ingredients into a dutch oven. Saute 8-10 minutes on medium high, or til veggies are beginning to get tender. In the meantime, cook the noodles according to the package directions.

2. Add chicken pieces and saute til no longer pink, about 8 minutes. 

3. Put the flour and 1/2 cup of the chicken broth into a cup that has a lid and shake to combine. (Or, if you’d prefer, you can whisk it together in a bowl.) Pour into the chicken-veggie mixture and add the remaining chicken broth. Add the salt and spices. Continue cooking til thickened.

4. Add cooked noodles and the 2 cups water. Continue cooking til heated through. If the soup is thicker than you like, just add water til you get the consistency you want.

*No Yolks is the brand name for egg noodles made only with the egg whites.

**RECIPE AND PHOTOS BY RENEE’S GOURMETS**

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