Chicken Noodle Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 Tbs. butter
1 Tbs. olive oil
1 lg. Vidalia onion, chopped
2 celery stalks, halved lengthwise and cut into ¾-inch 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-sized pieces
4 oz. egg noodles, about 1 cup
8 oz. frozen peas
1/4 c. freshly chopped dill leaves
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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, about one 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. Season with salt and pepper, to taste. Let the soup simmer for 15 minutes to thicken and develop the complex flavors.
Reduce the heat and add the chicken and noodles. Do not boil the chicken or it will become tough. Add the peas, the dill and simmer gently for 10 more minutes.
Taste for seasoning and add more salt and pepper, if needed. Ladle the soup into bowls for serving. |
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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. Chicken soup really is magical. Consider using homemade noodles, as found elsewhere in this family cookbook.
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