CREAM OF CHICKEN NOODLE SOUP RECIPE: HOW TO MAKE IT
We were at a restaurant, and my husband exclaimed, “You can make better soup than this!” A challenge! We began discussing what we’d add and take out, and soon came up with this comforting soup.
Provided by Taste of Home
Categories Lunch
Total Time 01 hours 20 minutes
Prep Time 30 minutes
Cook Time 50 minutes
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Chop one onion and one celery rib; set aside. Cut remaining onion and celery into chunks; place in a Dutch oven. Add the water, chicken, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until a thermometer reads 170°. Remove chicken and strain broth; set both aside. , In the same pan, saute chopped onion and celery in butter until tender. Add the canned broth, carrot, potato, bouillon, basil and reserved broth. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until vegetables are tender., Add noodles. Return to a boil; cook for 6-8 minutes or until noodles are tender. Cut chicken into chunks; add to soup. Stir in 1-1/4 cups milk; heat through., Combine flour and remaining milk until smooth; add to soup, stirring constantly. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 207 calories, FatContent 6g fat (3g saturated fat), CholesterolContent 50mg cholesterol, SodiumContent 958mg sodium, CarbohydrateContent 22g carbohydrate (6g sugars, FiberContent 2g fiber), ProteinContent 15g protein.
CREAM OF CHICKEN NOODLE SOUP RECIPE: HOW TO MAKE IT
We were at a restaurant, and my husband exclaimed, “You can make better soup than this!” A challenge! We began discussing what we’d add and take out, and soon came up with this comforting soup.
Provided by Taste of Home
Categories Lunch
Total Time 01 hours 20 minutes
Prep Time 30 minutes
Cook Time 50 minutes
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Chop one onion and one celery rib; set aside. Cut remaining onion and celery into chunks; place in a Dutch oven. Add the water, chicken, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until a thermometer reads 170°. Remove chicken and strain broth; set both aside. , In the same pan, saute chopped onion and celery in butter until tender. Add the canned broth, carrot, potato, bouillon, basil and reserved broth. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until vegetables are tender., Add noodles. Return to a boil; cook for 6-8 minutes or until noodles are tender. Cut chicken into chunks; add to soup. Stir in 1-1/4 cups milk; heat through., Combine flour and remaining milk until smooth; add to soup, stirring constantly. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 207 calories, FatContent 6g fat (3g saturated fat), CholesterolContent 50mg cholesterol, SodiumContent 958mg sodium, CarbohydrateContent 22g carbohydrate (6g sugars, FiberContent 2g fiber), ProteinContent 15g protein.
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CREAM OF CHICKEN NOODLE SOUP RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.8
Total Time 01 hours 20 minutes
Category Lunch
Calories 207 calories per serving
- Chop one onion and one celery rib; set aside. Cut remaining onion and celery into chunks; place in a Dutch oven. Add the water, chicken, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until a thermometer reads 170°. Remove chicken and strain broth; set both aside. , In the same pan, saute chopped onion and celery in butter until tender. Add the canned broth, carrot, potato, bouillon, basil and reserved broth. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until vegetables are tender., Add noodles. Return to a boil; cook for 6-8 minutes or until noodles are tender. Cut chicken into chunks; add to soup. Stir in 1-1/4 cups milk; heat through., Combine flour and remaining milk until smooth; add to soup, stirring constantly. Bring to a boil; cook and stir for 2 minutes or until thickened.
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