Wednesday, December 17, 2008

Chicken Noodle Soup

2 chicken breasts

3 cups carrots, sliced

2 cups celery, sliced

½ onion, diced

Nature's Seasons seasoning blend

½ cup butter

¼ cup flour

10 cups chicken broth

1 bay leaf

3 cups uncooked egg noodles (or homemade egg noodles, recipe below)

½ cup cream

Salt and pepper to taste


Place breasts in slow cooker and season with salt and pepper.  Cook on high for 3 - 5 hours (chicken can be frozen, just needs to be cooked longer).  Remove and shred.


Sauté carrots, celery and onion in butter until soft, but still firm. Add flour. Cook, stirring until golden brown and fragrant. Season with Nature's Seasons seasoning blend.  Set aside.


Meanwhile, in a large pot, bring chicken broth to a boil; add bay leaf, and egg noodles. Simmer for 15 minutes. Add vegetables and shredded chicken and simmer for 15 more minutes.  Add cream and salt and pepper to taste.  Remove bay leaf before serving.


Homemade Egg Noodles

1 egg, beaten

½ tsp. salt

2 Tbs. milk

1 cup flour (white or whole wheat)


Mix all ingredients together, divide into balls, coat with flour and roll out thin (or use a pasta roller). Use a pizza cutter to cut into small strips and pull apart.


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