I was a bit under the weather yesterday, so I turned to an old standby. Nothing makes you feel better than a piping hot bowl of chicken noodle soup. True comfort food. This one starts with a can of chicken broth. It’s easy to double this recipe and throw in more of what you like.
1 boneless chicken breast, raw* or cooked, cubed or shredded
1 14.5 oz can chicken broth
1 large carrot, chopped
1 celery stalk, finely chopped
¼ cup chopped onion
1 teaspoon minced garlic
¼ teaspoon pepper
¼ teaspoon celery or garlic salt
3 large handfuls(cups,) uncooked noodles
1 cup milk
½ cup flour
1 cup frozen peas
Salt and pepper, to taste
Combine chicken, broth, carrot, celery, onion, garlic, pepper and celery salt in large pan. Cover and bring to a boil. Reduce heat and let simmer while the noodles cook. In another saucepan, cook noodles as directed, then drain. I love these Country Pasta noodles. They’re the closest thing I’ve found to homemade. *If using raw chicken, boil in broth until tender, then add carrot, celery, onion, garlic, pepper and celery salt.
Combine milk and flour in jar. Shake well until no lumps remain. Whisk into soup. Return to boil for 5 – 8 minutes, stirring constantly to cook flour and thicken. Reduce heat to medium low. I don’t like mushy peas, so I add them now with the drained noodles. Heat, stirring occasionally, for a few minutes until peas are cooked.
Dish up and enjoy!
©2016, My Granny Rocks | Janette Thornton. All rights reserved.
