Wednesday, January 6, 2010

Creamy Chicken Noodle Soup

Creamy Chicken Noodle Soup

4 chicken breasts (or leftover turkey)
Boil chicken in water for 20 minutes and shred into bigger pieces.
5 carrots, sliced
1 cup celery, sliced
1 onion, chopped
2 quarts water
4 chicken bouillon cubes

Boil veggies, bouillon and water together for 15 to 20 minutes. Add shredded chicken.

1 (10 3/4-ounce) can cream of chicken soup
1 teaspoon basil
pepper to taste
salt to taste
1 package long egg noodles or whatever your preference is, cook it separately from the soup making sure it is al dente.

Add cream of chicken soup, basil and pepper and bring to boil again before adding noodles. Cook for an additional 5 minutes.

**I make a white sauce and add it to the soup about 5 minutes before serving.

Melt 1 cube of butter and add 1/2 cup of flour whisking together until smooth. Add 4 cups of milk. I used 2 cups skim milk and 2 cups half and half. Whisk until thickened, but not too thick. If you do not have half and half, the skim milk will work just fine. I use whatever I have on hand at the time.


Whitney said...

So do you cut back on the amount of water when you do the white sauce, or do you just add it at the end of everything?

Candace said...

You still add the water.