Creamy Homestyle Chicken Noodle Soup
~Halfbaked Harvest~ Serves 6
Ingredients:
6 T. Salted Butter
1 large Yellow Onion – chopped
6 cloves Garlic – chopped
1 C. Celery – chopped
1 C. Carrots – chopped
1/3 C. Flour
2 T. Fresh Thyme Leaves
2 T. Fresh Sage – chopped
1 Bay Leaf
8 C. Chicken Broth
(Preferably Aneto)
3 Whole Chicken Breasts – boneless/skinless (~ 2 #)
Salt & Pepper to taste
2 – 3 C. Egg Noodles (Preferably Mrs. Millers)
1 C. Half ’n Half (optional)
1/3 C. Parmesan Cheese – freshly shredded
Parmesan Cheese Rind (if you have it)
1/4 C. Fresh Parsley – chopped
Instructions:
Salt & Pepper Chicken Breasts.
Chop Onions, Celery, Carrots and Garlic.
Melt the Butter in a 6 quart dutch oven or stock pot. Add chopped Onions, Celery, Carrots and Garlic. Season with 1/2 t. Salt & 1/2 t. Pepper. Cook for 5 minutes. Stir in Flour, Thyme and Sage. Cook another 5 minutes.
Pour in the Chicken Broth and bring to a boil over high heat. Add the seasoned Chicken Breasts, Bay Leaf and (if you have one) a Parmesan Rind. Cover and cook for 20 minutes, until the Chicken is cooked through.
Remove the Chicken and let it cool slightly. Shred the Chicken between 2 forks.
Add the Chicken back to the soup.
At this point, you can continue OR refrigerate for up to 2 days before finishing soup.
To finish, remove Bay Leaf and remaining part of Parmesan Rind. Bring the soup to a boil. Add Noodles and cook per the noodle directions, until soft.
Stir in the Half ’n Half (optional), Parmesan and Parsley. Warm through.
Serve with garnish of Parmesan.
