Old Fashioned Chicken Noodle Soup

I have never made Chicken Noodle Soup before and I can tell you, you don't need much practice because this was delicious.  I wish I would have doubled this so we could have had the soup around for longer.  Now I will just have to make it again soon.  This is not a soup that has to simmer for hours.  And I used rotisserie chicken to make it even easier. The important thing is to use chicken broth that is NOT low sodium.  I made the mistake of making turkey soup with that and it tasted very bland. You can make this soup creamy by adding the milk or just make it regular and skip the milk. I wasn't sure how I would like the creaminess so I only put in a cup of milk but you could certainly add more milk or half and half to make it even more creamy. This recipe is adapted from Sally's Baking Addiction.

Ingredients:
2 tbsp unsalted butter
3 carrots peeled and sliced
2 stalks celery sliced
1 yellow onion chopped
3 cloves garlic chopped
1 potato diced
1 tbsp flour
1 tbsp parsley
1 tsp pepper
1 tsp dried thyme
8 cups chicken broth (not low sodium)
2 cups chopped cooked chicken
1 cup 2% milk
5 cups uncooked egg noodles

Heat the butter in a large dutch oven over medium heat and add onion, celery, carrots and garlic.  Saute until tender and add flour, parsley, pepper, and thyme.  Stir and cook for another few minutes.  Add potato.

Add broth and stir.  Bring to a boil over medium heat.  Reduce heat.  Cover pot and allow to simmer for 30 minutes.

Add chicken and milk.  Mix and cook for 10 minutes.

Add noodles and cook for another 12 until noodles are tender and soap has thickened.  If you want the soup creamier add more milk.  I wasn't sure how I would feel about the creaminess of the soup so I stayed with this amount of milk but you could definitely add more.

Add more pepper if desired.  Serve warm.

Enjoy!!


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