Wednesday, March 23, 2011

Hearty Chicken-Noodle Soup

12 oz. bonelss, skinless chicken breast, cubed
4 cups water
2 lg. onions, chopped
2 TBSP. parsley, snipped
2 TBSP. chicken bouillon granules
1 tsp. crushed, dried thyme
1/2 tsp. pepper
1 bay leaf
1-12 oz. pkg. Reames Frozen Egg Noodles
2 cups sliced carrots
2 cups celery
2 cups milk
1 cup frozen peas
2 TBSP. all-purpose flour

Place chicken cubes, water, onion, celery, parsley, bouillon, thyme, pepper, and bay leaf in a large Dutch oven. Bring to boiling. Add the noodles, carrots, sliced celery, return to boiling. Simmer covered for 20-25 minutes or until noodles are almost tender. Stir in 1 1/2 cups milk and peas. Combine 1/2 cup milk and flour until smooth. Stir into noodle mixture. Cook and stir until thickened and bubbly.
This recipe may take a little time to prepare, but it is well worth the wait! It is a wonderful alternative to traditional chicken noodle soup. Time could be cut, by using canned or frozen carrots.

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