Sunday, January 10, 2010

Mom’s Creamy Chicken Noodle Soup

4 boneless chicken breasts
2 1/2  quarts water
2 tsp. salt
1 small bag baby carrots
1 small onion, chopped
1 cup frozen peas
1 tsp. celery salt
1 tbsp.  parsley
8 oz. Country Pasta Homemade Style Egg Noodles
1/4 tsp. pepper
1/4 tsp. poultry seasoning
1/4 tsp. sage
1/2 cup flour
1 can (13 oz) evaporated milk

Combine chicken, water and salt in a soup pot. Boil and reduce to low; cook chicken through. Remove chicken from water and cool. Shred or cube chicken, set aside. Combine evaporated milk and flour for thickening-set aside. Add veggies (except for peas) to your hot water pot, add seasonings. Cook for about 12 minutes. Add noodles. Boil for 20 minutes. Reduce heat, and add flour/milk mixture. Bring back to a boil, stirring constantly. Add the chicken back into your soup and add the frozen peas. Heat through.  Remove from heat and allow to cool slightly so soup will thicken. Enjoy!

* You can use regular egg noodles as well, but the homemade style (we always buy Country Pasta brand, you can get them at Walmart or Costco) make a big difference!

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