Next up is making some chicken noodle soup for dinner. I have some leftover chicken from a dinner last week to use up and I love making chicken noodle soup. It is a comfort food for me. So, in honor of my comfort food day here is the recipe that I am going to be using for our dinner tonight. :)
Reames Classic Chicken Noodle Soup | |
1 pkg (24oz) Reames frozen noodles | |
4 cups slice carrots | |
2 lbs. boneless, skinless chicken breasts, diced (cooked) | |
8 cups chicken broth | |
4 tsp. dried parsley | |
2 tsp. dried thyme, crushed | |
1/2 tsp. pepper | |
2 cups sliced celery | |
2 bay leaves | |
2 cups chopped onion | |
1/2 cup flour | |
4 cups milk, divided | |
Preparation:
In a large pot, add chicken, chicken broth, parsley, thyme, pepper, and bay leaves. Bring to a boil over medium-high heat.
Add noodles, carrots, celery and onion; return to a boil. Reduce heat and cover; simmer 20 to 30 minutes or until done.
Meanwhile, in a liquid-tight container, combine 1 cup of milk and flour; shake well until smooth. Add to noodle mixture with remaining 3 cups milk. Continue cooking over medium heat until thickened and heated through.
I hope that you enjoy this recipe as much as my family does. I have made a couple of changes but if you want the original recipe you can check it out here.
<3 Alison
Add noodles, carrots, celery and onion; return to a boil. Reduce heat and cover; simmer 20 to 30 minutes or until done.
Meanwhile, in a liquid-tight container, combine 1 cup of milk and flour; shake well until smooth. Add to noodle mixture with remaining 3 cups milk. Continue cooking over medium heat until thickened and heated through.
I hope that you enjoy this recipe as much as my family does. I have made a couple of changes but if you want the original recipe you can check it out here.
<3 Alison