Chicken Noodle Soup
Cold winter days mean its time to warm up bellies. The perfect way is to make some soup, lots of soup… I realize some of you don’t live in an area with temps like ours. But I hope you will enjoy Chicken Noodle Soup for lunch, dinner or on your rainy days. It is also a wonderful comfort food.
What You Need
1 Lb. chicken (cooked and cut into bite sized pieces)
1 Lb. noodles (fresh, frozen or dry)
4 Cups chicken broth
1 1/4 Cup milk (optional)
1/4 Cup flour
1 Cup onions (chopped)
1 Cup carrots (chopped)
1 Cup celery (chopped)
3 Tbsp. parsley (chopped)
1 tsp. Dried thyme
1 tsp. Dry rosemary
Salt and pepper to taste
Large soup pot
Before You Start: Prepare noodles according to directions
Lets Make It!
Combine broth and vegetables in soup pot and bring to a boil over medium high heat (cook for about 10 minutes or until the vegetables are tender). Reduce heat and add parsley, thyme, rosemary and chicken. Let simmer uncovered for 20 minutes. In a small bowl whisk together milk and flour then pour into soup and stir well to combine (add more milk if desired) and noodles, stir to combine and continue cooking for about 6 minutes ( until noodles are hot).
We were snowed in on Friday, schools were closed and roads were difficult to maneuver. Our sweet Izzy struggled to find a place to do his business in the back yard. I dug paths with the snow shovel some of you may have already seen this photo on facebook .:-)
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