This is one of my favorite recipes for Chicken Noodle soup. It has been snowing a lot here in Utah and I love a warm bowl of soup to warm me up. My kids like to pick out the noodles and my two year old loved picking out the cooked carrots.
Ingredients:
- 2 quarts chicken broth (might need more, depends on how much liquid you like)
- 1 cup diced celery
- 1 cup diced carrots
- 1/2 cup diced onion
- 1 bay leaf
- 3/4 teaspoon dried parsley
- 8 to 12 ounces homestyle egg noodles
- 2 cups cooked, diced or shredded chicken
- Salt and pepper to taste
- 1 cup cream or half-and-half combined with 1 tablespoon cornstarch
Directions:
In a 4- or 5-quart pot, combine the broth, celery, carrots, onion, bay leaf, parsley and thyme. Bring to a simmer and cook, covered, until the vegetables are tender, 8-10 minutes.
Stir in the noodles and cook according to package directions until al dente.
Combine the cream (or half-and-half) and cornstarch in a liquid measuring, whisking to dissolve the cornstarch. Add the slurry to the soup and simmer rapidly for 1-2 minutes, stirring occasionally.
Add the chicken and cook for another 1-2 minutes.
Season to taste with salt and pepper and serve.
