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Friday, March 13, 2009

Creamy Chicken Noodle Soup

Another hit recipe from Real Mom Kitchen. I had some egg noodles leftover that I needed to use up and happened to come upon a recipe for creamy chicken noodle soup. It was a nice change from traditional chicken noodle soup and because it just calls for milk instead of cream I felt like it was pretty healthy. It takes awhile to simmer about 1 1/2 hours but most of that is just cooking time. In fact, I found that mine only took about 45 minutes so just cook until all veggies are tender. If your noodles are already cooked like mine just add at the very end until they are warmed up.
Creamy Chicken Noodle Soup
2 boneless, skinless chicken breasts (or add precooked chicken or turkey at the end)
1 tsp. celery salt
1 onion, chopped
2 quarts water
1/2 tsp. poultry seasoning
2 large carrots, sliced
1 tsp. onion salt
2 celery stalks, sliced
2 tsp salt
Boil above ingredients for 1 hours. When chicken is tender, remove from broth and cut or shred into 1 in pieces and set aside. If the liquid has reduced too much you can add some more water at this point (which I did). add 2 cups of uncooked noodles (egg, twisty, whatever you like) and continue to boil for 20 minutes.
Cream Sauce
3/4 c. butter
1 c flour
4 cups milk ( I did use whole just because I like it better in soups)
Melt butter in large sauce pan. Whisk in flour, stirring constantly. Gradually add milk, stirring constantly until thickened. (Get it pretty thick). Add salt and pepper to taste. Add cream sauce to broth/noodle mixture. If the soup is too thin after adding cream mixture, continue cooking until desired thickness.
Note: once your cream sauce has thickened , do not allow to boil as it may separate.
Also, if cream sauce has a strong white sauce flavor add 1/2 to 1 tsp. lemon juice.
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