Here I am blogging two days in a row, but I just had to share this delicious recipe, a recipe that was so perfect for the cold day we had yesterday and the leftovers are going to taste even better today. This recipe is for Creamy Chicken Noodle Soup, I have never been much of a soup maker, but my list of soups that I make and that do turn out is growing and this one will be added to the list.
This recipe came from Laura's blog, live. love. scrap. - I pinned it back in December, it didn't take me long to give it a try.
Creamy Chicken Noodle Soup
5 Tbsp butter
1/4 cup plus 2 Tbsp flour
1/4 c. diced mushrooms ( I thought I was all set with fresh mushrooms but apparently they had been in the fridge too long, lucky I had a can of sliced mushrooms)
1 1/4 cup diced onions ( I didn't use quite that much)
1 cup diced celery
1 cup diced carrots
2 cups cooked and chopped chicken ( I fried about 8 skinless boneless chicken thighs)
5 cups chicken broth
1 cup milk
1 tsp. poultry seasoning
1/4 tsp. thyme
5 oz. egg noodles (I used a bit more - chicken noodle soup just needs lots of noodles)
1 1/2 cups half and half
Salt & Pepper to taste
In a medium pan, melt 3 Tbsp butter and add flour to make a roux. Whisk in 1 cup chicken broth and milk. Add 1/4 cup onions and mushrooms and bring to a boil. Whisk often until it thickens.
In a large pot, melt the remaining 2 Tbsp butter. Add 1 cup of onions, the celery and carrots. Cook for a few minutes until the veggies soften. Add the mushroom mixture, the chicken, the remaining 4 cups of chicken broth and the thyme and poultry seasoning. Bring to a boil, then reduce the heat. Simmer for 30 minutes. Meanwhile, cook and drain the noodles.
Stir in cooked noodles and half and half. Allow to heat through. Add salt and pepper to taste.