I haven't posted anything savoury in quite some time, but fall is upon us and soup is called for now during the chilly weather. I can't remember where I got this recipe from, but it's a very good one. If you have homemade chicken stock, all the better.
Chicken Noodle Soup
2 tbsp vegetable oil
12 oz boneless, skinless chicken breasts, cut into bite size pieces
1 medium onion, chopped
1 grated carrot
1 tsp each dried oregano and basil
4 cups chicken stock
2 tsp Dijon mustard
3 oz. spaghettini, broken up (about 1 cup)
2 cups sliced celery
2 tbsp all purpose flour
2 1/2 cups milk
salt & pepper to taste
1. Brown chicken is a large saucepan with oil. Remove to a bowl. Add onion & carrot and saute until onion is softened.
2. Add stock and mustard; bring to boil. Stir in celery and pasta and return to the boil, stirring occasionally. Reduce heat and simmer until noodles are almost tender. Add chicken with accumulated juices and cook for 5 minutes longer.
3. Whisk flour into milk and gradually whisk this into the soup. Simmer, stirring, for about 3 minutes or until slightly thickened. Serve and enjoy!
Just make sure the chicken is cooked through, eh? I tend to cook it pretty much completely in step one just to be safe.
If you have leftovers, this thickens up quite a bit upon cooling. When you got to reheat it, you'll probably need to add some liquid to it just to make it soupy again.
3 comments:
chicken soup just rocks, doesn't it?
looks great to me. i like the addition of dijon mustard. i would never have thought to use it in a chicken soup.
I was wondering what to do with all the juice left over from my Cajun roast chicken... you have just inspired me!
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