"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Chicken Noodle Soup Recipe

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This recipe for Chicken Noodle Soup, by , is from A Collection Of Favorite Recipes & Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tony, Renee & Gracie Farrell
Added: Tuesday, January 13, 2009


1 cup diced onion
1 cup diced celery
1 cup diced carrots
2 T. olive oil
1 tsp. poultry seasoning
1/2 tsp. minced garlic
4-12oz cans chicken breast
salt pepper to taste
light brown roux
1 1/2 cups noodles or rice
6-16oz cans chicken broth

In a 8-10 quart stock pot, over medium heat, saute onion, celery,and carrot in olive oil until tender. Add garlic and poultry seasoning and cook approximately 1 minute more to release the flavors of the herbs into the vegetables. Add broth, (reserve 1 can of broth for the roux) 3 cups of water, and canned chicken. Increase heat to high bring to a boil. Add salt and pepper to taste.
Now here's the secret to making "good" soup "great". Its all in the "ROUX". make a roux in a small sauce pot browning 2 T. flour in 2 T. oil (bacon drippings will add great flavor) stirring continually until light brown color. Remove from heat, add the reserved can of broth and stir to make gravy. Add gravy to soup. This is the time when you will add rice or noodles if you choose and bring to simmer for about 30 minutes.




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