The Mister has been feeling a little under the weather lately, so I made him some homemade chicken noodle soup. I don't mean to brag, but this soup was AWESOME. I can't take full credit because I got the recipes off of Allrecipes.com. Yes, I said recipes. I combined two soup recipes that we had tried before, taking the best parts of both to create one super awesome recipe. It is a slightly thicker/creamier version of your traditional chicken noodle soup. Here is the recipe in case you are interested: Start to finish, it takes about 50 minutes to make.
Ingredients
1/2 cup chopped onion
1 cup chopped carrots
1 cup chopped celery
8oz container fresh mushrooms chopped
2 cloves minced garlic
1/8t dried thyme
1/8t dried parsley flakes
8 cups chicken broth (I use the cans)
1 chicken bouillon
1 lb chicken breast or tenders
1/4 cup margarine
1/4 cup flour
1 (10.75 oz) can cream of mushroom soup
1/2 bag of egg noodles
Directions
1. In a pot (I use my Dutch oven (thanks Cristina)) saute onion, carrots, celery, mushrooms for about 5 minutes. Add garlic, thyme, and parsley and saute for 1 minute more.
2. Add the chicken broth and bring to a simmer.
3. Add chicken bouillon and chicken breasts to pot and simmer for about 20 minutes or until the chicken is cooked.
4. In a small saucepan, melt the butter. Stir/whisk in flour until smooth.
5. Remove the cooked chicken from the pot and shred.
6. Whisk in the butter/flour mixture to the pot.
7. Whisk in the cream of mushroom soup and bring to a slow boil.
8. Add the egg noodles to the soup and cook for about 8 minutes.
9. Add the shredded chicken back to the pot and let simmer for another 5 minutes.
Ingredients
1/2 cup chopped onion
1 cup chopped carrots
1 cup chopped celery
8oz container fresh mushrooms chopped
2 cloves minced garlic
1/8t dried thyme
1/8t dried parsley flakes
8 cups chicken broth (I use the cans)
1 chicken bouillon
1 lb chicken breast or tenders
1/4 cup margarine
1/4 cup flour
1 (10.75 oz) can cream of mushroom soup
1/2 bag of egg noodles
Directions
1. In a pot (I use my Dutch oven (thanks Cristina)) saute onion, carrots, celery, mushrooms for about 5 minutes. Add garlic, thyme, and parsley and saute for 1 minute more.
2. Add the chicken broth and bring to a simmer.
3. Add chicken bouillon and chicken breasts to pot and simmer for about 20 minutes or until the chicken is cooked.
4. In a small saucepan, melt the butter. Stir/whisk in flour until smooth.
5. Remove the cooked chicken from the pot and shred.
6. Whisk in the butter/flour mixture to the pot.
7. Whisk in the cream of mushroom soup and bring to a slow boil.
8. Add the egg noodles to the soup and cook for about 8 minutes.
9. Add the shredded chicken back to the pot and let simmer for another 5 minutes.
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