If this recipe looks somewhat like Creamy Wild Rice Soup, it’s because I took my same ol’ plain ol’ Chicken Noodle Soup recipe and tweaked it a bit in the style of the rice soup, thickening the broth and being a bit more specific with instructions so my assistants could help or make it without me.
So… for your winter soup fix, here is another of our favorite meals.
And it has kind of caused a problem, as some of the residents here still prefer the original Chicken Noodle Soup which is a thin broth as opposed to a thick broth. Oh well. Can’t please everyone, right?!
Thick & Hearty Chicken Noodle Soup
Sauté until tender in 12 quart kettle:
1½ sticks butter
9 chicken bouillon cubes
3 cups diced onion
3 cups diced celery
3 cups shredded carrots
Whisk into 1 quart water or broth:
1½ cups flour
3 teaspoons salt
1½ teaspoon pepper
Add to vegetables; whisk until smooth. Will be thick.
Add:
6 quarts chicken broth
6 cups diced cooked chicken
Bring to boil, then reduce heat to simmer.
Add:
1 envelope Lipton noodle soup
1# spaghetti noodles, broken into 1½ inch pieces
Simmer until noodles are tender, about 10 minutes.
Enjoy!!
No comments:
Post a Comment