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Friday, October 17, 2008

creamy chicken soup

I really debated on whether or not to even put the picture...I always forget to take it the night of, so here it is in my tupperware container, straight out of the fridge...but I promise, this soup is delicious!CREAMY CHICKEN SOUP:

3 cups chicken (cubed or shredded)*
3 carrots sliced
1 1/2 cups celery, diced
2 onions, chopped
1/2 cup fresh parsley
salt and pepper to taste
3 cups milk
1/2 cup butter
1/2 cup flour

*My mom usually just plops a small chicken in, but as a time factor, I usually just cut mine up)

Combine uncooked chicken, carrots, celery, onions, parsley, salt and pepper in large pot. Cover with water and boil apprx. 20 min, or until chicken is cooked and veggies are tender. Drain liquid, reserving 3 cups. Set chicken and vegetables aside. Combine reserved liquid and milk into large pot and bring to a boil. In a different pan, melt butter and stir in flour. Mix until smooth. Add to boiling liquid. Boil until thick. Add chicken and veggies.

When I made this last night I decided to add homemade noodles to it, which tasted amazing!

NOODLES:
1 egg beaten
1 Tbl. milk
pinch of salt
flour

Mix egg, milk and salt together. Add flour unti you have a stiff ball. Knead until it is mixed well. Roll out with rolling pin until pretty thin. Once you have it rolled out, (I use a pizza cutter) cut the noodles into thin strips, or whatever shape you want them! Let sit for 20 minutes.

(I added my noodles to the chicken/milk liquid, while I was waiting for it to boil.)
If you are going to add noodles, I would recommend adding a little more liquid. I added about 3 cups of chicken broth and dumped a little powdered milk in at the end. (Just kinda make it up as you go!)

1 comment:

the letter "J" said...

This sounds so yummy!!!