Cuisine: German
Author: Kirsten | My Kitchen in the Rockies
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
- 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.
Recipe by My Kitchen in the Rockies | A Denver, Colorado Food Blog at http://www.mykitchenintherockies.com/2011/01/18/chicken-noodle-soup/
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