Tuesday, December 18, 2012

Creamy Chicken Noodle Soup

2 chicken breasts
3 carrots
2 celery stalks
½ onion chopped
Nature's Seasons seasoning blend
¼ cup butter
2 Tbsp. flour
3 cans chicken broth
1 bay leaf
2 cups egg noodles (or homemade egg noodles, recipe below)
½ cup cream*
Salt and pepper to taste

Place chicken breasts in crock-pot and season with salt and pepper.  Cook on high for 3 - 5 hours (chicken can be frozen, just needs to be cooked longer).  Remove from crock-pot and shred.

Peel and chop carrots, celery and onion.  Generously sprinkle with Nature's Seasonings and sauté in butter until soft, but still firm. Add flour. Cook, stirring until golden brown. Set aside.

In a large pot, bring chicken broth to a boil; add bay leaf, and egg noodles. Simmer for 15 minutes. Add vegetables, shredded chicken and cream; simmer for 15 more minutes.  Salt and pepper to taste.  Remove bay leaf before serving.

*can use half and half or evaporated milk, just isn't as creamy, obviously.

Homemade Egg Noodles

1 egg, beaten
½ tsp. salt
2 Tbs. milk
1 cup flour (white or whole wheat)

Mix all ingredients together, divide into balls, coat with flour and roll out thin (or use a pasta roller). Use a pizza cutter to cut into small strips and pull apart.