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Chicken Noodle Soup Recipe

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This recipe for Chicken Noodle Soup, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kim Stephens

Category:
Category:

Ingredients:  
Ingredients:  
2 Tbs. butter
1 Tbs. olive oil
1 lg. Vidalia onion, chopped
2 celery stalks, halved lengthwise and cut into -inches pieces
Salt & pepper to taste
2 cloves garlic, chopped
3 Tbs garlic, chopped
3 Tbs all-purpose flour
6 c. chicken stock
1 bay leaf
Dash hot sauce (recommended: Tabasco
Dash Worcestershire sauce
2 boneless, skinless chicken breasts, cubed into bite-size pieces
4 oz. egg noodles, about 1 cup
8 oz. frozen pies
c. freshly chopped dill leaves

Directions:
Directions:
Melt the butter in a large Dutch oven over medium heat and add the olive oil. Add the onion, celery and carrots and saute until soft, about 4 minutes. Season with salt and pepper, to taste. Stir in the chopped garlic and saute until fragrant, 1 minute more. Whisk in the flour and stir frequently until it coats the vegetables and makes a paste. Cook until it reaches a pale blonde color, about 2 minutes. Gradually whisk in the chicken stock, making sure there are no lumps. Add the bay leaf, hot sauce, and Worcestershire and season with salt and pepper, to taste. Let the soup simmer for 15 minutes to thicken and develop the flavors.

Reduce the heat and add the chicken and the noodles. Do not boil the chicken or it will become tough. Add the peas and the dill and simmer gently for 10 more minutes.

Taste for seasoning and add more salt and pepper, if needed. Ladle the sou

Number Of Servings:
Number Of Servings:
6 - 8
Preparation Time:
Preparation Time:
Total Time: 1 hour
Personal Notes:
Personal Notes:
This recipe is so easy to make, and is so good for the soul.

 

 

 

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