Creamy Chicken Noodle Soup
This soup is so delicious and perfect for the colder weather.
· 2 qt water
· 1.5 pounds boneless skinless chicken breasts, about 2-3 chicken breasts
· ½ medium sweet onion, finely diced almost minced
· 2 tsp. salt
· 1 tsp. celery salt
· 1 tsp. onion powder
· 2 chicken bullion cubes, ground up into powder
· 3 medium carrots, peeled and sliced diagonally
· 2 celery stalks, chopped
· 1 bay leaf
· 2-3 cups thick home style egg noodles
CREAM SAUCE RECIPE
· ½ cup butter
· ½ cup flour
· 2 cups milk
· 2 cups heavy cream
· 1 tsp. garlic salt
· ½ tsp. salt
1. Fill a large stock pot with 2 quarts of water. Place raw chicken breasts in water. Add finely chopped onion. Add salt, celery salt, onion powder, powdered chicken bullion cubes, sliced carrots, celery and bay leaf. Stir a little bit just to combine flavors evenly. Cover with lid.
2. Cook over medium-high (closer to high) heat and let boil for about an hour.
3. Uncover. Remove bay leaf and discard. Remove Chicken breasts and chop into small bite size chunks, about 1 inch big and set aside.
4. Add noodles (My hubby likes a lot of noodles so I probably added 3 cups of noodles and about 1 more additional cup of water to the stock pot) and bring back to a boil for 20 minutes. If your water is low, like mine tends to get, you can add more water if needed.
5. While noodles are boiling in base, make cream recipe.
6. If using half cream and milk portions, then follow this step. If just using milk, ignore this step. In a medium bowl, combine milk and cream and stir to combine the two. I find this helps the thickening process go faster. Cream thickens white sauces a lot faster than milk does so having an even distribution of it will help speed up the white sauce process. Set bowl aside.
7. In a large sauce pan over medium heat, melt ½ cup butter completely. Once butter is melted add flour and stir constantly to form roux. Cook roux for about 1-2 minutes.
8. Slowly, about ½-1 cup at a time, add milk to roux stirring constantly and not adding anymore until each milk addition is thoroughly mixed in.
9. Once desired thickness has been reached, stir in garlic salt and salt to the white sauce.
10. Once noodles have boiled for about 20 minutes or until done, add chicken back into the base.
11. Next pour and stir in white sauce to evenly combine. If mixture is too thin for your liking, stir over medium heat until it reaches desired consistency.
(Recipe adapted from: Real Mom Kitchen)