This is relatively easy and one of my favorites. I prefer a little more broth, and I prefer the flavor of broth made from bullion rather than in the can. J.
1 Tbls. butter
1 c. chopped carrot
1/2 c. sliced celery
1 Tbls. flour
3 1/2 c. chicken broth
1 c. water
1/4 tsp. salt
1/4 tsp. pepper
2 c. uncooked wide egg noodles
1 lb. skinned, boned chicken breast, cut into 1-inch pieces
2 Tbls. parsley
Melt butter in a large soup pot over med-high heat. Add carrots and celery; sauté 3 minutes. stir in flour. Gradually add broth, water, salt, and pepper, stirring with a whisk; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Add noodles and chicken, and bring to a boil. Cover, reduce heat, and simmer 10 minutes. Stir in parsley.
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1 comment:
This sounds delicious! Especially with this wave of cold weather...When I try it I will let you know what I think.
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