Humble ingredients shine in this heartwarming chicken noodle soup. This simple combination of carrots, celery, chicken, noodles and broth never seems to disappoint.
This chicken soup will be on your dinner table in less than an hour. Smiling faces will await you, especially from your little ones. My kids love chicken noodle soup after a long school day in the winter.
|Chicken Noodle Soup||
- 7½ cups canned low-sodium chicken broth, preferably homemade stock
- 2 bay leaf
- 1½ onions, cut into thin slices
- 3 ribs celery, cut into ½-inch pieces
- 4 carrots, cut into ½-inch pieces
- 1½ teaspoon dried sage
- 2 teaspoons salt
- ½ teaspoon fresh-ground black pepper
- 4 organic chicken breast
- about 4-5 cups cooked egg noodles (al dente)
- 3 tablespoons butter, softened
- 3 tablespoons flour
- In a large pot, bring the broth, bay leaf, onion, celery, and carrots to a simmer. Simmer for 5 minutes.
- Add the sage, salt, pepper, and chicken breasts and simmer, partially covered, until just done, about 25 minutes.
- Turn the chicken breasts a few times during cooking. Remove the chicken breasts after they are done, cut in smaller cubes and return to the pot.
- In a small bowl, stir the butter and flour together to form a paste.
- Remove the bay leafs from the pot and whisk the butter mixture into the liquid. Simmer until thickened, 1 to 2 minutes.
- Stir in the cooked egg noodles and simmer until just heated through.