Creamy Chicken Noodle Soup

Creamy Chicken Noodle Soup

I got this recipe from a package of frozen egg noodles one day when I wasn’t feeling well.  I revised it slightly and it made me feel so much better!  It is like comfort in a bowl.

You can substitute regular egg noodles for the frozen if you like, just use 8oz. (half of a 16 oz. bag) of medium or wide egg noodles.

Creamy Chicken Noodle Soup

Ingredients

3 cups chicken stock
½ pound boneless skinless chicken breast, cut into cubes
6 oz. frozen egg noodles, such as Reames (1/2 of a 12 oz. bag)
1 cup carrots, diced
½ cup chopped onion
½ cup chopped celery
2 Tablespoons flour
1 cup milk
Salt and pepper

Directions

1.  Bring the chicken stock and the chicken to a boil in a large pot.  Add the frozen egg noodles, carrots, and celery.  Return to a boil; lower heat, cover, and simmer for 20 minutes.

2.  Wisk the flour into the milk; stir into soup.  Cook over medium heat until thickened.  Salt and pepper to taste.



Makes 4 2-cup servings

Creamy Chicken Noodle Soup